A little more unusual for risotto, the pink hue is simply gorgeous, especially if served alongside vivid green vegetables.
Beet and Goat Cheese Risotto
- 3 Tbsp unsalted butter
- 1 large sweet onion, chopped
- 8 ounces beets (weighed without greens)
- 1½ cups arborio rice
- 5 cups broth
- 8 ounces soft goat cheese
Heat broth to a simmer, cover and keep warm. Peel beets, grate.
Heat a large deep skillet over medium, melt butter and saute onion and beets until softened. Add in rice, cook for a few minutes, until turning translucent.
Add in 1 cup broth, stirring periodically until absorbed. Repeat with remaining broth, ½ cup at a time, until rice is cooked and creamy, about 18 to 20 minutes.
Crumble goat cheese and stir in till melted and creamy. Season to taste with ground black pepper and salt, if needed.
Serves 4 to 6.