Creamy Beet & Chevre Risotto
Recipe: #35859
October 16, 2020
Categories: Side Dishes, Cheese, Rice, White Rice, Beet, One-Pot Meal, Romantic Dinner, Valentine's Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"This will have a pretty pink tint to it. Make sure you use broth that is warm. Taken from aspicyperspective.com"
Ingredients
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 by Step Method
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
No special items needed.