Dinner for 4

Beet and Goat Cheese Risotto

Name: Beet and Goat Cheese Risotto
Total time: 40 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 2 packages (8 oz) pre-cooked beets; 3/4 cup arborio rice; 1/2 onion; 2 cloves garlic; 1 tbsp olive oil; 2 tbsp butter; 1/4 cup white wine; 2 3/4 cups chicken or vegetable stock; 1/3 cup mascarpone or heavy cream; 4 oz goat cheese; 1/2 cup grated parmesan; 1/2 tsp fresh thyme; salt and black pepper (optional); extra crumbled goat cheese; fresh thyme; toasted pine nuts; 1 drizzle extra virgin olive oil

Creamy beet risotto combines tender arborio rice, softened onion, and goat cheese with stock added gradually in one pan.

$2.68per serving $$

40 minstart to table

4servings

Eastern European Vegetarian Budget Family Dinners

Ingredients

2 packages (8 oz) pre-cooked beets
3/4 cup arborio rice
1/2 onion
2 cloves garlic
1 tbsp olive oil
2 tbsp butter
1/4 cup white wine
2 3/4 cups chicken or vegetable stock
1/3 cup mascarpone or heavy cream
4 oz goat cheese
1/2 cup grated parmesan
1/2 tsp fresh thyme
salt and black pepper (optional)
extra crumbled goat cheese
fresh thyme
toasted pine nuts
1 drizzle extra virgin olive oil

Steps

Warm the stock in a 3-quart saucepan over low heat without boiling it.
Heat the olive oil and 1 tablespoon butter in a 4-quart skillet over medium heat, then cook the onion for 4 minutes.
Add the garlic and rice, stir for 2 minutes, and pour in the white wine.
Add warm stock 1/2 cup at a time, stirring often and waiting until absorbed, for 20 to 25 minutes.
Stir in the beets, mascarpone, remaining butter, thyme, parmesan, and half the goat cheese, then cook for 3 minutes.
Season with salt and pepper, then top with the remaining goat cheese, thyme, pine nuts, and olive oil.