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Home Chilean Sea Bass

Beet, Spinach And Goats Cheese Risotto Recipe

Ingredients

How to make it

  • Cook beets for ten minutes, or until you can stick a fork through them See Photo. You don't want them to be soft.
  • Remove from heat, soak in cold water
  • Chop, and set them aside
  • In a small pan, mix honey and balsamic, and add walnuts See Photo. Cook until coated thoroughly, and then remove from heat and refrigerate.
  • Heat 6 cups of chicken stock until boiling, and lower heat to simmer
  • In a large pan, add rice, and drizzle with olive oil
  • Cook rice for two minutes, stirring constantly, and begin adding one cup of stock at a time, cooking moisture out of pan each time.
  • When stock is half gone, add beets and walnuts See Photo
  • Near end of stock, add spinach and stir in to combine See Photo
  • Add goats cheese, and combine until melted See Photo
  • Finish risotto with remaining stock
Cooking the beets   Close
Walnuts in honey and balsamic vinegar   Close
Add the beets   Close
Adding the walnuts   Close
…and the spinach   Close
…and finally, the goats cheese   Close

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The Cook

pkusmc Kalispell, MT

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