recipeWEDNESDAY: Beet Risotto

Beet Risotto

4c homemade chicken broth

3 medium beets

4tbsp butter

1 1/2c arborio rice

4tspn Champagne vinegar

3tbsp heavy cream

sea salt and pepper, to taste

1/2c fresh goat cheese, crumbled

small handful of parsley, chopped
 

Heat broth along with 5 cups of water to a simmer.  Wash and peel beets, then using a food processor shred them. In a sauté pan, melt butter and add shredded beets. Season with sea salt and pepper, continue to cook until slightly soft. Add rice and 1/3 of water broth mixture and half of the vinegar. Stir consistently. Once liquid has been absorbed continue to add more broth water. Simmer for approximately 20 minutes, then add cream, remaining vinegar and season again. Serve hot and top with crumbled goat cheese and parsley.