Creamy Beet & Goat Cheese Risotto
- 4Servings
Ingredients
- 1 1/2 cups arborio rice
- 1 onion, minced
- 3 tablespoons butter
- 5 cups chicken stock
- 1 large beet, grated
- 8 ounces soft goat cheese
- Torn fresh mint
Preparation
In saucepan, cook rice and onion in butter over medium, 5 minutes. Add stock 1 cup at a time, stirring until absorbed, 18 minutes. Stir in beet and cheese; season. Top with mint.
