Creamy Beet Risotto with herb and garlic Ruckles is a truly beautiful and colorful dish. Its crimson color plus the creaminess of the risotto is a sheer delight to the taste buds! Visually stunning and equally delicious!
Song of the day: "Ur so Beautiful" by Grace VanderWaal.
I wish I could say that this Creamy Beet Risotto with herb and garlic Ruckles was something I thought up. However, inspiration comes in many forms and ways and this time it was one of our virtual cooking class participants that gave us the idea. He shared a memory of a meal him and his wife had in Toronto. It was a beet risotto, and when I heard that, a light bulb went off, and a must-do thought stuck in my mind.
The rest my friends is history, because as you can see, we made it, and today we are sharing this beautiful dish with all of you! Come into our kitchen and let us show you how you can make a truly wonderful risotto!
Creamy Beet Risotto with herb and garlic Ruckles - let's talk ingredients
In the end, out of all the produce you can imagine, beets are a veggie that you can find most of the year where we live, especially the red beets! This vegetable is great because it stores really well, it is very good for us, and the color you can get in your dish from it is utterly amazing. Here is all you will need for this recipe:
- red beets
- Carnaroli rice (Arborio if you can't find Carnaroli)
- purple onion
- white wine
- vegetable stock
- evo oil
- Parmigiano Reggiano
- Ruckles, or any goat cheese, or soft melty cheese you like
- salt and pepper
What are Ruckles ?
I am sure some of you are asking what are Ruckles? Well, they are a creamy goat cheese formed into these miniature cylinders and flavored with herbs and garlic. We first tried them on our trip to Salt Springs Island, a must see destination if you want to experience the Canadian west coast. Many sights and an amazing farmers market, plus a wonderful cheese producer which just happens to be called Salt springs Island Cheese and where these Ruckles come from. Go figure! I hope that answers your question about Ruckles, lol.
Enough chit chat, time to make this Creamy Beet Risotto with herb and garlic Ruckles
I think, and I can speak for both Nicoletta and I, that risotto is probably one of out favorite dishes to make. The process is easy. Let's get started!
- Firstly, we need to start flavoring the pan. Drizzle in some olive oil, press and peal the garlic and throw it in the pan with the oil. Turn on heat medium to high. Once the garlic starts to sizzle, toss in the minced onion and sauté for a few minutes. I always season at this point, a little salt and pepper goes a long way.
- Secondly, once you see those onions nice and soft plus translucent, time to add the rice. This is a crucial step, the toasting of the rice, as this is going to give the rice flavor, furthermore give us that wonderful nuttiness.
- In comes the white wine. You see how we are building flavor. The wine is going to add yet another dimension and I love the smell of wine sautéing, especially with the rice, onions, and garlic.
- Thirdly, this is where the love begins. We have a pot of vegetable broth on low heat. We do this because we don't want to interrupt the cooking process of the rice. Warm broth equals even cooking when it hits the rice in the pan.
- At first we start with two good size ladles of broth. As that dissipates and constant stirring, a good time to summon a sous chef, until the stock dissipates, and as you start to hear that sizzling sound, in goes another ladle of the vegetable stock. Yes only one this time.
- We are around the 10 minute mark, we have to add the beet puree. A nice good stir and you are going to be floored by the color. You keep doing this for about 16 minutes and you will see that a wonderful starchy cream has formed with the rice! Again we continue with the broth and stirring till around the 18 minute mark.
How to finish the Creamy Beet Risotto with herb and garlic Ruckles!
- Here is the last stages of achieving an amazing risotto! A nice dollop of butter and a handful of finely grated Parmigiano Reggiano, some broken up Ruckles which will just turn into a cream. A quick stir, or if you are feeling really brave, the pan flip wave. Similar to when you toss veggies in a pan, however, you will hear this slapping sound and see that the rice moves just like a wave! This blends and develops more creaminess.
- Lastly, cover and let sit for a minute or two. Uncover, stir, and serve with some broken up Ruckles on top.
Time to serve up this beauty
I love a dish that presents well. Some may think that it's just food, however, it is more than that. It is our souls at work to give us the most that this life has to offer. It is important to me, because it is what leads us to tasting the food then realizing just how much love and passion went into it. So with that being said, this dish carries itself well on its own. The color, that creamy texture, it just entices you in for a taste!
A little Ruckles goes a long way
We wanted all of you to really experience the color of this dish, so we added some crumbled Ruckles on top. The stark contrast is lovely, however, this beet risotto is not just another pretty face, it has the flavor and texture to really back it up.
I love the creaminess, that butter and Parmigiano really play well with the earthiness of the beets, and that nuttiness of the Carnaroli rice, perfectly cooked, with a nice bite. If you love risotto and likewise feel the same about beets, this is a dish that you may want to try! I am sure you will be as wowed as we have been. Happy cooking!
More beet recipe inspirations?
- Sweet Potato, Beet, Kale Hash with Fried Egg
- Beetroot Ricotta Gnocchi in a Brown Butter Gorgonzola Sauce
- Roasted Beets 'n' Brie Puff Pastry Tart
- Cocoa Beet Cupcakes with Vanilla Bean Mascarpone Frosting
- Flourless Chocolate Cake
- ¾ cup Carnaroli rice
- 4 cups vegetable broth
- 2 small beets, washed, peeled, boiled, and pureed
- 2 Tbsp evo oil
- 1 Tbsp butter
- 1 small onion
- 1 garlic, pressed
- salt and pepper to taste
- a splash of white wine
- 4 ruckles, divided, 2 inside 2 on top
- Place stock in a medium pot, and have the heat on low. We want the stock warm but not boiling!
- In a deep sauté pan drizzle in olive oil. Add garlic and swish around. Then toss in minced onion, turn on heat medium to high. Cook the onion and garlic for a couple of minutes.
- Once the onion softens, add in the rice. Stir the rice well into the oil and onions so it is well coated then add the white wine.
- When you see the wine dissipating, time to add in the broth.
- Pour in two ladles of stock and with a rubber spatula stir. Once the broth dissipates and you start to hear the rice sizzle a bit, add one ladle of broth. You will keep adding one ladle of broth at a time as it evaporates until the risotto is almost done around 16-18 minutes. Remeber to keep stirring it. This is what forms that creaminess!
- At this time we want to add the butter and Parmigiano, and a couple Ruckles. Give it a good stir or toss creating that wave effect, cover and let sit for a minute or so.
- Uncover, stir, and it is ready to serve.
- Add a little broken up Ruckles as a garnish and enjoy!
If you can't find the Ruckles use a good quality goat cheese or any soft cheese.
If you like Parmigiano, sprinkle some on top.
To have it vegan, use olive oil at the end or a vegan butter and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta & risotto
- Method: stove top
- Cuisine: Mediterranean
Keywords: beets, risotto, white wine, primo piato, heathy food, Ruckles, goat cheese, Parmigiano Reggiano, garlic,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.