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    Roasted Beet and Goat Cheese Risotto with pistachios

    Dinner
    Vegetarian
    ​

    2 servings

    servings

    45 minutes

    total time
    Start Cooking

    Ingredients

    12 oz. Red Beet

    ¾ cup Arborio Rice

    2 oz. White Cooking Wine

    Info 1 oz. Butter

    Info 1 oz. Roasted Pistachios

    Info 1 oz. Goat Cheese

    Info 1 oz. Grated Parmesan

    2 tsp. Mirepoix Broth Concentrate

    2 Garlic Cloves

    Directions

    Roast the Beet

    Trim ends off beet, peel, and cut into a large dice.

    Place beets on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into beets.

    Spread into a single layer and roast in hot oven until tender, 20-25 minutes.

    While beets roast, prepare ingredients.

    Prepare the Ingredients

    Coarsely chop pistachios.

    Mince garlic.

    Meat lovers! Season all meats with a pinch of salt and pepper. If using chicken breasts, we recommend patting dry and cutting into 1" dice. Cook in a large non-stick pan over medium heat with 1 tsp. olive oil, stirring occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground beef or steak strips, use a large non-stick pan over medium-high heat, stirring occasionally until no pink remains, 4-6 minutes. (Separate steaks strips and pat dry before cooking.) Feel free to top risotto with proteins, or enjoy on the side.

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add white cooking wine and cook until mostly evaporated, 30-60 seconds.

    Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.

    Finish the Risotto

    Add 1/2 cup boiling water and stir often until nearly all broth is absorbed. Repeat this process, stirring often, 18-20 minutes.

    Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be broth left.

    Remove from burner. Stir in butter, Parmesan, and 1/4 tsp. salt. If beets are still roasting, cover and set aside.

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with beets, pistachios, and goat cheese (crumbling with your hands if needed). Bon appétit!

    Nutrition

    Serving Size

    -

    Calories

    710

    Total Fat

    35g

    Saturated Fat

    -

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    -

    Sodium

    1370mg

    Total Carbohydrate

    79g

    Dietary Fiber

    -

    Total Sugars

    -

    Protein

    19g

    2 servings

    servings

    45 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    12 oz. Red Beet

    ¾ cup Arborio Rice

    2 oz. White Cooking Wine

    Info 1 oz. Butter

    Info 1 oz. Roasted Pistachios

    Info 1 oz. Goat Cheese

    Info 1 oz. Grated Parmesan

    2 tsp. Mirepoix Broth Concentrate

    2 Garlic Cloves

    Directions

    1

    Roast the Beet

    2

    Trim ends off beet, peel, and cut into a large dice.

    3

    Place beets on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into beets.

    4

    Spread into a single layer and roast in hot oven until tender, 20-25 minutes.

    5

    While beets roast, prepare ingredients.

    6

    Prepare the Ingredients

    7

    Coarsely chop pistachios.

    8

    Mince garlic.

    9

    Meat lovers! Season all meats with a pinch of salt and pepper. If using chicken breasts, we recommend patting dry and cutting into 1" dice. Cook in a large non-stick pan over medium heat with 1 tsp. olive oil, stirring occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground beef or steak strips, use a large non-stick pan over medium-high heat, stirring occasionally until no pink remains, 4-6 minutes. (Separate steaks strips and pat dry before cooking.) Feel free to top risotto with proteins, or enjoy on the side.

    10

    Start the Risotto

    11

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    12

    Add white cooking wine and cook until mostly evaporated, 30-60 seconds.

    13

    Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.

    14

    Finish the Risotto

    15

    Add 1/2 cup boiling water and stir often until nearly all broth is absorbed. Repeat this process, stirring often, 18-20 minutes.

    16

    Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be broth left.

    17

    Remove from burner. Stir in butter, Parmesan, and 1/4 tsp. salt. If beets are still roasting, cover and set aside.

    18

    Finish the Dish

    19

    Plate dish as pictured on front of card, topping risotto with beets, pistachios, and goat cheese (crumbling with your hands if needed). Bon appétit!