Description

Beet Farro Risotto with Goat Cheese and Pistachios is a creamy and vibrant dish that combines wholesome farro grains, earthy roasted beets, and tangy goat cheese, finished with crunchy pistachios for the perfect textural contrast. This nutrient-packed risotto offers a delicious and elegant twist on a traditional favorite, ideal for a comforting yet sophisticated meal.

Ingredients

Scale

Main Ingredients

1 cup farro
2 medium fresh beets, peeled and diced
4 oz goat cheese, crumbled
1/3 cup shelled pistachios, chopped
4 cups vegetable broth, warmed

Aromatics & Seasonings

2 shallots, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste

Herbs & Garnishes

2 tbsp fresh parsley or thyme, chopped
Extra virgin olive oil, for drizzling

Instructions

Prepare the Beets: Wash, peel, and dice the fresh beets into small, even cubes. Roast in the oven or sauté on the stovetop until tender but still maintaining a vibrant color, allowing their natural sweetness to develop.
Sauté Aromatics: Heat olive oil over medium heat in a large pan. Add finely chopped shallots and minced garlic. Cook gently until translucent and fragrant, forming the flavorful base of the risotto.
Cook the Farro: Stir the farro into the pan with the aromatics, toasting the grains briefly to enhance nuttiness. Gradually add the warm vegetable broth in increments, stirring frequently as the farro absorbs the liquid. Continue this gentle simmer to coax the farro into a creamy yet pleasantly chewy texture.
Combine Beets and Seasonings: When the farro is about halfway cooked, fold in the cooked beets along with lemon juice, salt, and pepper. Continue to simmer gently until the farro is tender but retains some bite.
Finish with Goat Cheese and Pistachios: Remove the pan from heat and stir in the crumbled goat cheese, allowing it to melt into the warm farro for luscious creaminess. Top generously with chopped pistachios to introduce a satisfying crunch and nutty flavor contrast.

Notes

Use warm vegetable broth throughout to speed up cooking and maintain temperature.
Toast the farro briefly in olive oil and shallots to deepen its nutty flavor.
Avoid overcooking farro; aim for tender grains with a slight chew for ideal texture.
Season gradually, tasting periodically to balance salt and acidity perfectly.
Let the risotto rest for a few minutes after cooking, allowing flavors to meld completely.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: Thirty-five g
Fiber: 6 g
Protein: 10 g
Cholesterol: 20 mg

Keywords: beet risotto, farro risotto, goat cheese, pistachios, vegetarian, healthy grains, wholesome dinner