Beet, Spinach And Goats Cheese Risotto
From pkusmc 13 years agoIngredients
- 2 cups arborio rice shopping list
- 6 cups chicken stock shopping list
- 1/2 cups crushed walnuts shopping list
- 1 15 oz can of beets shopping list
- 2 cups, or half a bag of baby spinach shopping list
- 3 oz goats cheese shopping list
- 1 Tbs honey shopping list
- 1 tsp balsamic vinegar shopping list
- drizzle olive oil shopping list
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
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Walnuts in honey and balsamic vinegar
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Add the beets
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Adding the walnuts
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…and the spinach
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…and finally, the goats cheese
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