Beet & Goat Cheese Risotto
Created by Iain Falconer • Sweet Grass Grill • sweetgrassgrill.com• Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 2 pounds Italian Arborio
- 2 white onions, finely diced
- 8 cloves garlic, minced
- 1 pint white wine
- 2 quarts beet juice
- 1 cup extra virgin olive oil
- 2 quarts beets, diced
- 1 pound soft goat cheese
- watercress or herbs to garnish
Instructions
Saute onion and garlic in olive oil over medium heat until soft. Add in Arborio rice and gently cook for 2 minutes until rice becomes slightly translucent. Start adding in the white wine and cook out until nearly evaporated. Repeat same process with beet juice, adding one cup at time until nearly evaporated. When the rice is cooked, add in the beets and goat cheese to get a nice creamy consistency. Season with salt and pepper to taste, and garnish with fresh watercress or herbs.