Try this show-stopping risotto and you’ll never go back to plain rice recipes. With golden beets, beet greens, freshly-grated parmesan, and goat cheese, its one of our most prized risottos.
In small saucepan, bring broth and bay leaves to boil; reduce heat to low to maintain heat.
Heat 2 tbsp oil in large skillet set over medium heat; cook onion, beets, 1/2 tsp salt and pepper for 5 to 8 minutes or until beets are slightly softened. Add rice; cook, stirring, for about 2 minutes or until rice is well coated. Add wine; cook, stirring constantly, for 2 to 3 minutes or until most of the liquid is absorbed.
Remove and discard bay leaves from broth. Add broth, 1 cup at a time, stirring constantly, until all broth is absorbed, rice is creamy, and rice and beets are tender, about 20 to 25 minutes (if risotto is dry, add more broth or water). Stir in Parmesan.
Meanwhile, heat remaining oil in separate skillet set over medium heat; cook garlic for 1 to 2 minutes or until fragrant. Stir in beet greens, and remaining salt and pepper; cook for 3 to 5 minutes or until beet greens are wilted.
Divide risotto among 4 bowls. Top with beet greens and goat cheese.
Don’t skip a beet! Make the most of your favorite authentic rice and cook up this scrumptious beet risotto with golden beets and goat cheese. Also made with earthy beet greens, this risotto is as colorful as it is tasty! Don’t believe us? Well, let’s discuss ingredients then.
Starting with a tasty base of sweet onions and golden beets, this recipe doesn’t skimp on flavor. After cooking down the veggies, this risotto combines savory and sweety with a dash of white wine.
In addition to the comforting taste of aromatic bay leaves and lovely bites of tangy goat cheese, this recipe calls for fresh beet greens for an added bite to an already incredible concoction.
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