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Todd English Beet & Goat Cheese Risotto
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Todd English is a renowned chef, restaurateur, author, entrepreneur, and television star based in Boston, Massachusetts and New York City. In 1989 English opened his first restaurant Olives in Charlestown, Massachusetts, which quickly drew national and international applause for English’s interpretive rustic Mediterranean cuisine.

Recipe compliments of Todd English.

1 pound box risotto
1 large Spanish onion finely diced
1 tablespoon unsalted butter
3 quarts vegetable stock
5 pounds beets (beet juice)
1 pound roasted baby red beets, diced * see below
pound roasted baby yellow beets, diced* see below
2 tablespoons unsalted butter
cup crumbled humboldt fog goat cheese
To Taste salt
To Taste pepper

1 cups shelled and toasted walnuts
cup walnut oil
cup extra virgin olive oil
cup spinach leaves
cup Italian parsley leaves picked
1 tablespoon parmesan cheese
1 teaspoon sherry vinegar
To Taste salt
To Taste pepper
4 cloves smashed garlic

Serving size: 12
Prep time: 30 minutes
Cook time: 30 minutes


Method- Roasted Baby Beets:

Wash beets well and cut off tops.  Place in a shallow roasting pan, drizzle with extra virgin olive oil, salt and pepper and cover with tin foil.  Cook until tender (about 30 minutes) remove from heat and set aside. 


Method- Risotto:

Peel and dice 5 pounds of beets, and using a juicer, juice the beets.  Take beet juice and place in pot and simmer over low flame.  Melt in 1 tablespoon of butter and add diced white onion, slowly cook for 10 minutes, add salt and pepper.  Once onions are translucent, slowly add risotto and stir until mixed together -about 1 minute. 

Slowly add vegetable stock, one 4-ounce ladle at a time and continue stirring and adding risotto slowly so that the liquid gets absorbed before adding more.  Once risotto is ¾ cooked, start to add beet juice and continue to stir.  Add juice until risotto is bright red color and risotto is 95% cooked (about 20 minutes).

Fold in diced roasted red and yellow beets and remove from heat.  Fold in remaining butter and parmesan cheese.  Add salt and pepper to taste and set aside for plating.  Note- risotto should be served promptly.


Method- Pesto:

Place all ingredients in a food processor or blender and blend and chop until it has a pesto consistency – a bit chunky.



Plate risotto and top with ½ tablespoon of pesto and top with crumbled humboldt fog goat cheese and drizzle with remaining reduced beet juice.

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