Red beet risotto with goat cheese and beet greens
 
Prep time
Cook time
Total time
 
Beautiful red beet risotto topped with goat cheese and fresh beet greens.
Author:
Recipe type: Side
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the rice and stir. Add the balsamic vinegar and chicken stock and bring to a simmer.
  3. 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.
  4. 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/