I love the deep purple color that the beets give to this risotto. Adding in the goat cheese to join the beets gives you that classic combination. Cooking the beets prior to adding to the risotto helps create a softer texture. I like to serve the risotto with a little bit of basil, next to grilled chicken.
- ¼ Onion
- 1 Cup Arborio rice
- 3/4 Cup White wine
- 1 ½ TB Olive oil
- 1 ½ Cup Beets roasted, detailed in the first step
- 6 Cups Chicken broth
- 1 ½ TB Butter
- ½ T Salt
- ¾ Cup Parmesan
- 2 oz. Goat cheese
- 4 Chicken breasts
- 2 TB Basil fresh
- Preheat the oven to 350 degrees.
- Salt and pepper the chicken breasts and place on a sheet pan (any oven safe sheet)
- To roast the beets, start by peeling them and dicing into ½ inch cubes. Kind of like hash browns. Then cover them with ½ T salt and ½ TB vegetable oil. Bake in an over for 30 – 40 minutes at 350 degrees. You want them to be fork tender.
- Add chicken broth into a pot and heat over medium.
- Heat a large pan over medium and add the olive oil. Heat oil for a few minutes.
- Add onion and cook for 5-8 minutes.
- Add the rice and coat in the oil. Cook for 2 minutes.
- Add the white wine and cook for 2-3 minutes, reducing the liquid almost completely. After the chicken is done, tent with foil until the risotto is done.
- Place chicken in the oven and bake for 25-30 minutes, or until the internal temp is 165 degrees.
- Ladle the broth, 1 cup at a time, into the rice. Stir after each ladle and let the rice absorb almost all the liquid each time. Repeat this process until all liquid is absorbed into the rice, adding the beets with the 4th cup of liquid. This process should take 30 to 40 minutes.
- Remove the rice from the heat, then add the goat cheese, parmesan and butter. Stir well to combine.
- Serve with fresh basil on top.