Beet & Broccoli Risotto with Goat Cheese Beet & Broccoli Risotto with Goat Cheese

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 55 minutes
  • Portion size 4 servings



In saucepan of boiling salted water, cook broccoli until tender-crisp, about 2 minutes. Drain; refresh under cold running water. Drain again; set aside. In same saucepan, heat chicken broth and beet juice over low heat. Keep warm.

In large skillet, melt 1 tbsp of the butter with olive oil over low heat; cook shallots and garlic, stirring often, for 10 minutes. Add rice; cook, stirring, for 2 minutes. Increase heat to medium. Add wine; cook, stirring constantly, until no liquid remains. Stir in 1 cup of the reserved beet broth; cook, stirring often, until absorbed. Repeat with remaining beet broth, 1 cup at a time, until liquid is completely absorbed and rice is tender but firm, about 20 minutes.

Remove from heat; stir in 3⁄4 cup goat cheese, remaining butter and lemon zest and juice. Season with salt and pepper. Divide among plates; top with broccoli and remaining goat cheese. Sprinkle with dill.

Nutritional facts PER SERVING: about

  • Iron 3 mg
  • Fibre 3 g
  • Sodium 550 mg
  • Sugars 14 g
  • Protein 20 g
  • Calories 775
  • Total fat 32 g
  • Cholesterol 55 mg
  • Saturated fat 15 g
  • Total carbohydrate 102 g
Share X
Lunch & Dinner

Beet & Broccoli Risotto with Goat Cheese