Roasted Beet and Goat Cheese Risotto

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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