Roasted Beet and Goat Cheese Risotto

Name: Roasted Beet and Goat Cheese Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 12 oz Red Beet; .75 cup Arborio Rice; 2 oz White Cooking Wine; 1 oz Butter; 1 oz Roasted Pistachios (chopped); 1 oz Parmesan (grated); 1 oz Goat Cheese; 2 tsp Mirepoix Broth Concentrate; 2 garlic cloves (minced)

5 steps

Updated at: Sun, 14 Apr 2024 00:59:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories606.9 kcal (30%)

Total Fat25 g (36%)

Carbs76.4 g (29%)

Sugars8.2 g (9%)

Protein17.7 g (35%)

Sodium647 mg (32%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

12 ozRed Beet

¾ cupArborio Rice

2 ozWhite Cooking Wine

1 ozbutter

1 ozPistachios

Roasted, chopped

1 ozParmesan

grated

1 ozgoat cheese

2 tspmirepoix broth concentrate

2garlic cloves

minced

Instructions

Step 1

Preheat oven to 450°, and boil 4 cups of water

Step 2

Cut beets into large diced pieces, toss in Olive Oil, and roast for 20 - 25 minutes

Step 3

Over medium-high heat, add 2 tsp. olive oil. Add rice and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add white cooking wine and cook until mostly evaporated, 30-60 seconds. Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed

Step 4

Add 1/2 cup boiling water and stir often until nearly all broth is absorbed. Repeat this process, stirring often, 18-20 minutes rice is tender. Remove from burner. Stir in butter, Parmesan, and 1/4 tsp. salt.

Step 5

Top rice with goat cheese, beets and Pistachios