Roasted Beet & Cheese Risotto
Peel 2 beets.
1
Dice beets.
2
Place beets on stone. Spray or drizzle with EVOO. Season with salt & pepper. Roast at 450° for 18-20 mins.
3
Chop 2T pistachios. Mince 2 cloves of garlic.
4
Heat 2t EVOO in Rockcrok. Add 3/4c Arborio rice & garlic. Cook 1-2 mins.
5
Next, add 2oz white wine & cook 30-60 seconds.
6
Add 1c boiling water & 2t broth concentrate. Stir often until nearly all broth is absorbed.
7
Continue adding boiling water in 1/2c increments when nearly all water is absorbed until risotto is tender, stirring often.
8
Once cooked, add 2T butter. Season with salt. Stir in 2oz Parmesan cheese.
9
Beets are roasted!
To serve, spoon risotto into bowl.
Top with pistachios...
...& crumbled goat cheese.
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