We bet this beet root risotto served with goat cheese wont just be a choice for the vegetarians.
PREP 60 mins
4 cups chicken or vegetable broth
3 red beetroots, grated
2 tbsps butter
2 tbsps olive oil
1 medium onion, finely chopped
3 1/2 tsp salt
1 1/4 tsp freshly ground black pepper
1 1/2 cups arborio rice
4 teaspoons white wine or Champagne vinegar
3 tablespoons heavy cream
4 tablespoons coarsely chopped parsley
2 ounces goat cheese, crumbled
LETS COOK IT UP!
Bring the broth and water to boil. Let it simmer for 5 minutes
In a pan add the butter, oil and onions and let it sauté. Add the beetroot, pepper(1/2 tsp) and 1 tsp salt and sauté for another 10 minutes.
Add rice and stir constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt.
Reduce to medium heat and simmer until the liquid has evaporated. Keep adding the liquid when the rice absorbs the liquid. Keep adding the salt and pepper in between.
About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
Top it with goat cheese and serve.