Roasted Beet Risotto with Pistachios & Goat Cheese
1 bunch beets (about 4 small)
1 white onion, chopped
1 tbsp butter
2 c. chicken or vegetable stock
1 1/2 c. filtered water
1 c. aborio rice
1/2 c. dry white wine
1/2 c. Parmesan cheese, grated
2 oz. fresh goat cheese
1/4 c. pistachios, shelled and chopped
salt & pepper
Preheat oven to 400 degrees. Place beets (stems and greens removed) in an aluminum foil pouch. Roast for 1 - 1 1/2 hours, or until tender when pierced with a knife. Allow to cool. Once cooled, peel and chop.
Bring stock and water to a simmer in a small saucepan. Reduce heat to low and keep warm. Melt butter in a heavy-bottomed pot over medium heat. Add onion and saute until tender. Add aborio rice and toast, stirring constantly, until edges of rice are translucent, about 1 minute. Add wine and stir until absorbed. Gradually add in the warm stock, ladle by ladle, stirring frequently. The whole process should take 20-30 minutes. You may not need all of the stock.
When the rice is fully cooked, but still has a slight bite to it, stir in the Parmesan cheese and chopped beets. Season to taste with salt and pepper.
Serve topped with crumbled goat cheese and chopped pistachios.