Wednesday, January 11, 2012 a Beet Risotto

Adapted from Once Upon A Recipe posted on Tasty Kitchen

2 Tbsp Olive Oil or Butter
2 whole Beets, Chopped Small
½ whole Onion, Chopped Small
1 cup Arborio Rice
3-½ Cups Chicken Stock
1 Tbsp Balsamic Vinegar
2 Oz Goat Cheese

Melt the Oil or Butter over medium heat in a heavy-bottomed saucepan. Add the Beets and Onion, and cook for 8 minutes (stir to allow the onion to caramelize). 

Mix in the Rice, and coat with Butter, Onions and Beets.

Add Broth ½ Cup at a time, adding more as it cooks off, cook until it is no longer crunchy. Sprinkle with the goat cheese and add Balsamic Vinegar. 

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