Beet, Spinach And Goats Cheese Risotto |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I took a simple California beet and goats cheese salad and created an amazing, flavorful risotto. Shown served with a flat iron steak and mushrooms. Ingredients:
2 cups arborio rice |
6 cups chicken stock |
1/2 cups crushed walnuts |
1 15 oz can of beets |
2 cups, or half a bag of baby spinach |
3 oz goats cheese |
1 tbs honey |
1 tsp balsamic vinegar |
drizzle olive oil |
Directions:
1. Cook beets for ten minutes, or until you can stick a fork through them See Photo. You don't want them to be soft.
2. Remove from heat, soak in cold water
3. Chop, and set them aside
4. In a small pan, mix honey and balsamic, and add walnuts See Photo. Cook until coated thoroughly, and then remove from heat and refrigerate.
5. Heat 6 cups of chicken stock until boiling, and lower heat to simmer
6. In a large pan, add rice, and drizzle with olive oil
7. Cook rice for two minutes, stirring constantly, and begin adding one cup of stock at a time, cooking moisture out of pan each time.
8. When stock is half gone, add beets and walnuts See Photo
9. Near end of stock, add spinach and stir in to combine See Photo
10. Add goats cheese, and combine until melted See Photo
11. Finish risotto with remaining stock
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