Description
A comforting and vibrant beet risotto with the rich flavors of goat cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 2 medium beets, roasted and pureed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup dry white wine (optional)
- 3/4 cup goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Warm the broth in a saucepan over low heat, keeping it warm.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent, about 4-5 minutes.
- Add Arborio rice; cook for 1-2 minutes until slightly toasted.
- If using, pour in the dry white wine; stir constantly until evaporated.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed (about 20 minutes).
- Once rice is creamy and al dente, fold in pureed beets, goat cheese, and Parmesan. Season with salt and pepper.
- Serve warm, garnished with additional goat cheese and fresh herbs if desired.
Notes
For a gluten-free version, substitute Arborio rice with quinoa. Adjust the broth for dietary preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 825
- Sugar: 6g
- Sodium: 540mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 55mg