Monday, August 22, 2011

Red Beet Risotto with Rosemary, Goat Cheese, and Pistachios

Red Beet Risotto with Rosemary, Goat Cheese, and Pistachios
1 onion, finely chopped
3½ tablespoons butter
1 half cup white wine
2½ cup Arborio rice
6 cups vegetable stock
3 to 4 red beets, peeled, boiled, and diced into small cubes
1 to 2 tablespoons fresh rosemary, finely chopped
salt and pepper, to taste
goat cheese, crumbled
pistachios, chopped

In a large pot, heat butter over medium-low heat. Add onion and saute for a few minutes. Add rice and stir to coat with butter for a few minutes more. Meanwhile, heat wine and vegetable stock in separate pots. Add white wine to the rice and stir until absorbed. A half a cup at a time, add the vegetable stock. Stir until absorbed before adding the next helping. If you run out of vegetable stock, you can add hot water. Make sure to stir rice constantly. When the dish is nearly done, add beets and rosemary, as well as salt and pepper to taste. The rice will turn a beautiful pink/magenta. Serve topped with crumbled goat cheese and chopped pistachios.

No comments:

Post a Comment