Red beet risotto with goat cheese and beet greens
Author: Erin Berdan
Recipe type: Side
Serves: 4 servings
- 4 Tbsp. unsalted butter
- 1 medium onion, finely chopped
- 2 medium red beets, peeled and cut into ½-inch cubes
- 1 cup arborio or carnaroli rice
- 1 Tbsp. balsamic vinegar
- 3 cups chicken stock (or vegetable stock for a vegetarian version)
- 2 oz. goat cheese
- A few beet leaves, thinly sliced
- Melt the butter i a medium saucepan over medium heat. Add the onion and beets. Cover and cook for about 7 minutes or until the onion is softened.
- Add the rice and stir. Add the balsamic vinegar and chicken stock and bring to a simmer.
- Simmer uncovered for about 15 minutes or until most of the liquid is absorbed and the beets and rice are tender. Adjust seasoning if needed.
- To serve, top with some crumbled goat cheese and some of the beet greens.
Recipe by white plate blank slate at https://whiteplateblankslate.com/red-beet-risotto/
3.5.3226