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Beet Farro Risotto with Goat Cheese and Pistachios

Beet Farro Risotto with Goat Cheese and Pistachios
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Beet Farro Risotto with Goat Cheese and Pistachios is a creamy, nutty, and vibrant dish combining earthy roasted beets, chewy ancient farro grains, tangy goat cheese, and crunchy toasted pistachios. This vegetarian-friendly risotto offers a nutritious and comforting meal with layers of flavor and texture, perfect as a main course or side dish, delivering a stunning presentation with its deep pink hue.

Ingredients

Scale

Grains & Broth

  • 1 cup farro
  • 4 cups warm vegetable broth

Vegetables & Aromatics

  • 3 medium fresh beets (roasted and pureed)
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced

Dairy & Nuts

  • 4 oz goat cheese, crumbled
  • 1/3 cup pistachios, toasted and chopped

Others

  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Fresh herbs (thyme or parsley) for garnish, optional
  • Salt and pepper to taste

Instructions

  1. Prepare the Beets: Roast fresh beets in the oven until tender. Once cool, peel them and puree until smooth to create a vibrant, naturally sweet base for the risotto.
  2. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add finely chopped shallots and minced garlic, sautéing gently until translucent and fragrant to build the flavor foundation.
  3. Toast the Farro: Add the farro to the pan with the aromatics. Toast the grains lightly for 2 to 3 minutes, stirring frequently to enhance nuttiness and depth of flavor.
  4. Gradually Add Broth: Pour warm vegetable broth one ladle at a time into the pan, stirring often. Allow the farro to absorb the liquid slowly, creating a creamy yet chewy risotto texture. Continue until farro is nearly tender, about 30 to 40 minutes.
  5. Stir in Beet Puree: Mix in the beet puree thoroughly once the farro is nearly cooked. Stir well so the grains are evenly coated with the sweet, vibrant beet mixture.
  6. Finish with Goat Cheese and Pistachios: Remove the pan from heat. Fold in crumbled goat cheese for tangy creaminess, then sprinkle toasted pistachios for crunch. Mix gently to preserve texture and flavor layers.

Notes

  • Toast pistachios before adding to release their oils and intensify flavor.
  • Use warm vegetable broth to maintain consistent cooking temperature and ensure even farro softness.
  • Stir frequently to help release starch from farro, creating a creamy risotto texture.
  • Season cautiously with salt since goat cheese is naturally tangy and salty; taste as you go.
  • Do not overcook farro; it should remain slightly chewy for ideal texture contrast.

Nutrition

Keywords: beet risotto, farro risotto, goat cheese, pistachios, vegetarian, healthy, comfort food, autumn recipe, fiber-rich, nutty flavor

Find it online: https://jamescookes.com/beet-farro-risotto-with-goat-cheese-and-pistachios-2/