Beet Risotto


I have made this 3 times… #1, #2, and this one! I love this recipe and it seems to always come to mind when we get beets in the harvest basket. I ran upon Eat Live Run’s Beet Risotto with Goat Cheese and I keep that recipe handy when the root veggies arrive. The first round with this was tasty but was made with a different type of beet. This time I had 2 types of beets… golden and red. So we had some deep colors come out in the risotto. I pretty much follow ELR’s recipe exactly so check out the link above for the recipe 😉
Ingredients:


Step 1: Cook the beets and onion with some butter.


Step 2: Add the stock and bring to a boil. Add your Arborio rice and cook.


Step 3: Once thickened, add some goat cheese and balsamic vinegar.


Step 4: Watch the goat cheese melt and swoon (it is amazing).


Try it!


Now I need to find a recipe for fennel… I am thinking about a soup. SHOCKING I know 😉 I found this one… Chunky Sweet-Potato Soup. Look yummy?

Have a great Monday,
Courtney

 

One thought on “Beet Risotto

  1. […] off to baste the chicken with the new basting brush!! Yepee! And get the Beet Risotto with Goat Cheese going… making it a little different (I think).By the way, I have been redecorating and […]

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