Beet Risotto With Goat Cheese and Walnuts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a beautiful ruby colored dish. Creamy, tart and crunchy. Ingredients:
2 teaspoons olive oil |
1 cup onion, chopped |
1 cup arborio rice |
1 tablespoon fresh ginger, minced |
2 teaspoons fresh rosemary, finely chopped |
1/2 cup dry white wine |
3 cups beets, peeled and chopped |
1/2 cup water |
1/4 teaspoon fine sea salt |
1 (14 1/2 ounce) can vegetable broth |
1/2 cup goat cheese, crumbled |
1/4 cup walnuts, chopped and toasted |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
2. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
3. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
4. Add cheese, stirring until blended.
5. Sprinkle each serving with 1 tablespoon walnuts.
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