Beet Risotto

I’ve already mentioned that the garden is overflowing with beets.  Here’s another way to use those delicious & nutritious veggies!

Beet Risotto

2-3 medium beets
4 tbsp butter
1 1/2 cups Arborio rice
1 cup dry white wine
3 cups fat free, low sodium chicken broth
2 cups water, as needed
2-3 sprigs of fresh thyme
salt & pepper to taste
crumbled goat cheese, for topping

Wrap beets in aluminum foil and roast at 425 for 40-45 minutes.  Cool slightly, peel, and chop.

Meanwhile, in a heavy bottomed pot, heat the butter over medium heat. Add the rice and cook over medium-high heat for about one minute, stirring to coat with the butter. Add the white wine and stir until the wine is absorbed, about 30 seconds.  Add the first addition of simmering stock, about 1cup. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes.  Season with salt and pepper and add the thyme. Sprinkle with the goat cheese. Serve immediately.

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