Creamy Beet & Chevre Risotto

8
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"This will have a pretty pink tint to it. Make sure you use broth that is warm. Taken from aspicyperspective.com"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (260.8 g)
  • Calories 273.8
  • Total Fat - 7.2 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 19.4 mg
  • Sodium - 1237.9 mg
  • Total Carbohydrate - 45.2 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2 g
  • Protein - 5.9 g
  • Calcium - 149.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0 mg

Step 1

Place a large pot over medium heat on the stove top. Saute the butter, onions, and the garlic for 2-3 minutes to let the onions soften.

Step 2

Mix in everything else except the broth and the cheese.

Step 3

Next, add the warm broth, one cup at a time, so as not to interrupt the rice from cooking. Wait to add each additional cup until the previous has been absorbed into the rice. Stir constantly.

Step 4

Add the goat cheese at the same time as the 6th and final cup of the warm broth, stirring it in.

Step 5

When the cheese is melted, remove the beets, and salt and pepper everything to your preference.

Step 6

Serve immediately for the creamiest texture.

Tips & Variations


No special items needed.

Related

Luvcookn

Oh my is this so delicious! Did use a leek for the onion, other than that made as directed. Served it with braised venision blade and fresh asparagus. The colours on the plate were beauteous. Thank you for sharing WhatamIgonnaeatnext? Made for billboard Recipe Tag.

review by:
(26 Oct 2020)