Beet Risotto with Greens, Goat Cheese, and Walnuts

Beet Risotto with Greens, Goat Cheese, and Walnuts
Photo by Randy Mayor

Ingredients

  • ½ cup dry white wine
  • 1 cup chopped onion
  • 3 cups finely chopped peeled beets
  • 1 tablespoon minced peeled fresh ginger
  • ¼ cup chopped walnuts, toasted
  • 2 teaspoons finely chopped fresh rosemary
  • 1 cup Arborio rice
  • + 6 more ingredients
    • ½ cup water
    • ½ cup (2 ounces) crumbled goat cheese
    • 2 teaspoons olive oil
    • 1 (14 1/2-ounce) can vegetable broth
    • 6 cups finely sliced Swiss chard
    • ¼ teaspoon fine sea salt

Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minut...

View full recipe at My Recipes

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