Ingredients for Beet Risotto With Goat Cheese And Walnuts
- Olive Oil
- 1 medium yellow onion, chopped
- Arborio Rice
- Fresh Ginger
- Fresh Rosemary
- Dry White Wine
- 1 cup cooked beets, diced (about 2 medium beets)
- 2 cups vegetable broth
- Fine Sea Salt
- Vegetable Broth
- Goat Cheese
- 1 tablespoon chopped walnuts
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How to Make Beet Risotto With Goat Cheese And Walnuts
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat.
- Add 1 medium yellow onion, chopped, and sauté for 3 minutes until softened.
- Add 1 ½ cups Arborio rice, 1 teaspoon grated fresh ginger, and 1 sprig fresh rosemary. Sauté for 1 minute, stirring constantly.
- Add ½ cup dry white wine and cook for 3 minutes, or until the liquid is nearly absorbed, stirring constantly.
- Add 1 cup cooked beets, diced (about 2 medium beets), 2 cups vegetable broth, ½ teaspoon salt, and freshly ground black pepper to taste.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the beets are tender, stirring occasionally. Add more broth if needed to maintain a creamy consistency.
- Remove rosemary sprig. Stir in 4 ounces goat cheese until melted and creamy.
- Serve immediately, sprinkling each serving with 1 tablespoon chopped walnuts.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
49g
Fat
4g
Carbs
19g