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Roasted Beet Risotto with Parmesan Crisps and Goat Cheese

BeatRissotto

Parmesan cheese with its sharp qualities is one of the most widely used cheeses in Italian fare. Whether used in lasagna, veal Parmesan, Italian wedding soup, cannelloni, ravioli, pasta or risotto, or simply eaten alone, one thing remains true – its absence would change the final taste. Here we wanted to showcase its flexibility as a cheese with yet another use; a decorative and edible garnish. This simple, tasty, crunchy little snack will be sure to wow your guests and looks great on a colourful healthy risotto such as Roasted Beet Risotto.

INGREDIENTS
Santa Lucia Parmesan Crisps
  • 2 cups Santa Lucia Parmesan or Pecorino Romano cheese, grated
  • Parchment paper brushed with oil or a silicone baking mat
Roasted Beet Risotto
  • 4 tbsp extra virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 4 medium sized beets, roasted and chopped in to small cubes
  • 1 tbsp fresh thyme, chopped
  • 5 cups vegetable broth
  • Salt and pepper to taste
  • 1 cup crumbled Santa Lucia Goat Cheese
  • 4 Santa Lucia Parmesan Crisp rounds
INSTRUCTIONS
Santa Lucia Parmesan Crisps

Preheat oven to 350 degrees Fahrenheit. On a baking sheet lined with parchment paper and brushed with oil, or a silicone mat, gently spread the grated cheese

1/2 cup at a time into mounds and pat to about 3/4 of an inch high in a round shape about 4 inches in diameter. Make sure each mound is about 5 inches apart. Bake for 4 to 6 minutes or until golden, appearance like lace. Cool completely in the baking sheet. Once cooled, carefully remove with a spatula and store between pieces of wax paper. Optional: when the crisps are still slightly warm they can be shaped, ie: by placing over the bottom of a bowl or a glass and cooled to resemble small bowls.

Roasted Beet Risotto

Preheat oven to 350 degrees Fahrenheit. Wash and cut tail ends of the beets. Place beets on a baking sheet and drizzle with one tablespoon of the olive oil. Roast for 1 hour. When slightly cooled peel the beets, chop into small cubes and set aside.

In a medium sauce pan heat the vegetable broth keeping to a low simmer. In a wide saucepan or frying pan, heat the remaining oil at medium heat. Cook the onions until softened. Stir in the rice cooking until it is slightly toasted. Add the white wine continuing to stir until it is fully absorbed into the rice. Add the beets, fresh thyme, salt and pepper. Then, start adding the broth 1/2 cup at a time, each time after the liquid has evaporated into the rice. Repeat this process until the rice is al dente, about 20 minutes. Remove from the heat, cover and let sit for about 5 minutes not removing the lid. When ready to serve, spoon into bowls, crumble Santa Lucia Goat Cheese on top and place a Santa Lucia Parmesan crisp in the side of the bowl.

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