Enjoy a creamy beet risotto recipe made with roasted beets, arborio rice & goat cheese served with fire-grilled chicken for an easy weeknight dinner
Savory Beet Risotto With Crispy Chicken
Believe it or not, I woke up with a 57-degree weather here in Miami. It is chilly, and I love it! Finally, I am wearing a cozy sweater and cute boots.
This comforting dinner is perfect for the chilly weather. Imagine a creamy savory beet risotto topped with goat cheese served with a fire-grilled crispy chicken thighs and microgreens.
The perfect texture contrast between crispy and smooth. And they’re super easy to make. You’ll see 😉
I love creating recipes that highlight seasonal ingredients in different and original ways. This risotto brings out the sweetness of the beets with the delicate taste of the goat cheese.
Now that Halloween is here I wanted to accompany this yummy dark cut of chicken with a side dish that will impress your friends and family.
Here’s a tip: If you buy your beets already roasted and peeled, this meal will be ready in 30 minutes or less. So keep that in mind next time you go shopping.
Another tip? Head on over to the freezer section of your supermarket and pick up a few bags of Cooked Perfect® Fire Grilled Chicken, Classic Style Thighs. They’re perfectly seasoned with savory herbs and then grilled over an open fire to lock in the flavor.
I served this dish to my husband for lunch today and he had no idea that the chicken was previously frozen. In fact, he asked me if I finally learned how to turn on the grill by myself.
Let’s just keep that secret between us. He’ll never know 😉
I hope you can try this delicious Savory Beet Risotto With Crispy Chicken at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Enjoy a creamy beet risotto recipe made with roasted beets, arborio rice & goat cheese served with crispy fire-grilled chicken for an easy weeknight dinner
- 1 package Cooked Perfect® Fire Grilled Chicken Thighs
- 8 oz Beets cooked and peeled
- 2 cups Arborio rice uncooked
- 1/2 cup Dry White Wine
- 6-7 cups Chicken Stock*
- 1 Medium Onion chopped
- 2 cloves Garlic chopped
- 2 tablespoons Parsley chopped
- 4 oz Goat Cheese crumbled
- 1 tablespoon Butter
- 2 teaspoons Olive Oil
- Salt Pepper to taste
Prepare chicken according to package instructions
Cut one beet into small sticks. Grate the rest. Set aside
Heat a pot with the stock and keep it on low heat
Heat olive oil on medium heat in large rimmed skillet
Add onions and cook until softened. Add the garlic and cook for 1-2 minutes
Add the rice and mix well with the onions, garlic, and oil. Season with salt and pepper
Add the beets pieces and the grated beet. Mix
Pour in the wine and stir until the rice has absorbed the wine
Add 2 ladles of the stock at a time. Reduce the heat to medium-low and continue mixing until almost all the stock has been absorbed
Repeat this step 2 ladles at a time until the rice is creamy and has softened. Add the butter, parsley, and season with salt and pepper. Mix until combined
Remove from the heat and crumble the goat cheese on top
Place the beet risotto on the bottom, serve the cooked chicken on top and garnish with any greens
*May substitute for vegetable stock