Beet Risotto with Greens, Goat Cheese, and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Before you sauté the onion, toast the walnuts in the Dutch oven until they're fragrant. Cooking the beets along with the rice renders a beautiful burgundy color. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 cup arborio rice |
1 tablespoon minced peeled fresh ginger |
2 teaspoons finely chopped fresh rosemary |
1/2 cup dry white wine |
3 cups finely chopped peeled beets |
1/2 cup water |
1/4 teaspoon fine sea salt |
1 (14 1/2-ounce) can vegetable broth |
6 cups finely sliced swiss chard |
1/2 cup (2 ounces) crumbled goat cheese |
1/4 cup chopped walnuts, toasted |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
2. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
3. Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.
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