Golden Beet Risotto
About
Risotto is a creamy rice dish that contains no cream at all! Short grain rice is cooked slowly while stirring and adding warm broth to release amylopectin, a branched starch responsible for its creamy texture. In this version, cardioprotective beets, walnuts, fresh dill and avocado oil are “crowded in” to this classic Italian comfort food.
Ingredients
- 1 pound golden beets
- 2 Tbs avocado oil, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 Tbs white wine vinegar
- 1/4 tsp ground turmeric
- 1 cup Arborio rice
- 3 1/2 cups vegetable stock
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 4 oz crumbled goat cheese
- 1/4 cup fresh dill, chopped
- 1/2 cup toasted walnut pieces
Directions
- Preheat oven to 350°F.
- Wash and peel the beets, then cut into matchsticks.
- Toss beets with 1 Tbs avocado oil and roast on parchment-lined baking sheet for 15 minutes.
- Warm the vegetable stock in a small saucepan.
- Heat the remaining 1 Tbs avocado oil in a Dutch oven over medium heat. Add the onion and sauté for 2 minutes. Add garlic and turmeric; sauté for 1 minute more.
- Add Arborio rice and stir to coat for 1 minute.
- Deglaze the pan with white wine vinegar, then add 1 cup warmed stock. Simmer on medium-low heat, stirring occasionally, until the liquid is mostly absorbed.
- Continue adding the stock 1 cup at a time, stirring frequently until rice is al dente and creamy.
- Remove from heat, season with salt and pepper, and stir in half of the beets, goat cheese and dill.
- Serve topped with remaining beets, goat cheese, dill and walnut pieces.