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Beet Risotto with Gjetost and Basil

Beet Risotto with Gjetost and Basil
Serves 4
Gjetost cheese is a Norwegian staple that’s used for snacking and sandwiches, as well as for cooking. This dark and salty-sweet cheese adds richness to beet risotto.
  1. 5 cups chicken or vegetable broth
  2. 2 tablespoons olive oil
  3. 1 cup chopped yellow onion
  4. 2 cloves garlic, finely chopped
  5. 1½ cups arborio or carnaroli rice
  6. 1 cup peeled, diced raw beets
  7. ½ cup white wine
  8. ½ teaspoon salt
  9. ¾ cup finely grated gjetost
  10. ½ cup finely grated Parmigiano
  11. ½ cup finely chopped fresh basil
  1. In a medium saucepot, heat broth to boiling. Cover, and reduce the heat to low, holding at a simmer.
  2. In a wide, deep skillet, heat oil over medium heat. Add onion, and sauté until translucent—about 4 minutes. Add garlic, and cook 1 minute. Stir in rice and beets; cook for 2 minutes. Add wine, 1 cup of broth, and salt; simmer until liquid is completely absorbed.
  3. Begin adding 3 cups of the hot broth in 1-cup increments, stirring constantly until each addition is absorbed before adding the next one. (This should take 15 to 18 minutes total.) Add the remaining broth in ½-cup increments, stirring constantly. Test the risotto between additions until it’s done cooking.
  4. Add both cheeses and basil, stirring until well combined. Divide among four plates, and serve promptly.
culture: the word on cheese https://culturecheesemag.com/

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

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