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Beet That!

Beet Risotto with Four Pepper Goat Cheese
Serves 4
The classic combination of beets and goat cheese are given the risotto treatment.
  1. 5 cups chicken or vegetable stock
  2. 1 small yellow onion, finely chopped
  3. 2 tablespoons butter
  4. 1 tablespoon olive oil
  5. 2 medium-large beets, peeled and shredded (about 4 cups)
  6. 2 cups Arborio rice
  7. 4 oz Montchevre 4 Pepper Goat Cheese, crumbled
  1. In a medium saucepan bring the stock to a simmer; cover and keep warm. In a medium sauté pan, melt the butter in the oil. Add the onion and cook over medium heat until softened, 5 minutes.
  2. Add the shredded beets and cook, stirring, until the beets soften, 8 minutes.
  3. Add the rice and cook, stirring, 2 minutes. Add 1 cup of warm stock to the rice and cook over moderate heat, stirring constantly, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about 20 minutes.
  4. Stir in 3 ounces of cheese and cook, stirring, until heated through (add a few tablespoons of water if the risotto is too thick). Spoon the risotto into bowls, garnish with the rest of the cheese, and serve immediately.
culture: the word on cheese https://culturecheesemag.com/


Montchevre began as a small operation in a 4,000 square-foot former cheddar plant in Preston, Wisconsin. Remaining true to its core principles, Montchevre places emphasis on high-quality wholesome goat cheese and the production of the most outstanding cheese at the very best value. Montchevre is able to produce over 50 variations of goat cheese thanks to it’s network of 400+ local, independent, family farms. Montchevre is conscious of ethics and best practices, purposefully protecting farmers livelihoods and their sustainability. The Montchevre product line includes a large variety of traditional goat cheese, aged specialty goat cheese, and seasonally inspired goat cheese available nationwide.

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