Beet Risotto With Goat Cheese and Walnuts

This is a beautiful ruby colored dish. Creamy, tart and crunchy.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1  cup onion, chopped
• 1  cup arborio rice
• 1  tablespoon fresh ginger, minced
• 2  teaspoons fresh rosemary, finely chopped
• 1⁄2 cup dry white wine
• 3  cups beets, peeled and chopped
• 1⁄2 cup water
• 1⁄4 teaspoon fine sea salt
• 1 (14 1/2ounce) can vegetable broth
• 1⁄2 cup  goat cheese, crumbled
• 1⁄4 cup walnuts, chopped and toasted

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
2. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
3. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
4. Add cheese, stirring until blended.
5. Sprinkle each serving with 1 tablespoon walnuts.