Creamy Risotto with Beetroot and Goat Cheese

Introduction

This creamy beetroot and goat cheese risotto brings a colorful and tasty touch to your fall table. Easy to prepare, it will delight your guests with its flavors and its beautiful pink hue, while highlighting seasonal vegetables.

Ingredients

• 300 g of arborio rice
• 1 liter of vegetable broth
• 2 cooked beets, diced
• 100 g goat cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 50 ml white wine (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• A few parsley or chive leaves for decoration

Instructions

1. In a saucepan, heat the vegetable stock and keep it on low heat.
2. In another large saucepan, sauté the onion and garlic in the olive oil over medium heat until translucent.
3. Add the arborio rice and stir for about 2 minutes to toast lightly.
4. Pour in the white wine and let it evaporate while stirring.
5. Add the diced beets and start adding the broth, a ladleful at a time, stirring regularly until the rice is al dente.
6. When the rice is cooked, add the goat cheese and mix well until creamy. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley or chives.

Enjoy your food !