Ingredients
- 3 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 394 grams dry rice (dry aborio rice, 2 cups)
- 1 beet, whole (red beet, peeled and cut into 6 wedges)
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups vegetable broth (warmed or room temperature)
- 4 ounces goat cheese (soft chevre goat cheese)
How to Make
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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.
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Step 2: Mix in everything else except the broth and the cheese.
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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.
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Step 4: Add the goat cheese at the same time as the 6th and final cup of the warm broth, stirring it in.
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Step 5: When the cheese is melted, remove the beets, and salt and pepper everything to your preference.
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Step 6: Serve immediately for the creamiest texture.
We hope you enjoy this recipe!
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