Beet Risotto

Beet Risotto
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  1. 8 C vegetable stock
  2. 4 Tbl butter
  3. 2 small onions
  4. 2 C Arborio rice
  5. 1 C dry white wine
  6. 1 C parmesan cheese
  7. Salt and pepper
  8. 6 oz goat cheese
  9. Fresh beets
  1. Cook beets until soft and skins slide off.
  2. Bring stock to a boil, then simmer over low heat.
  3. Melt butter in sauce pan over medium heat.
  4. Add onions, reduce heat when onions are soft.
  5. Add rice and stir for one minute.
  6. Add wine and turn up heat; simmer while stirring until pan is almost dry of liquid.
  7. Continue to add stock 1 C at a time, stirring constantly until liquid is absorbed.
  8. Puree the beets and add to risotto.
  9. Mix in the parmesan, salt and pepper to taste, and top each serving with goat cheese.
Tracie's Community Farm, LLC

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