Today's risotto features tender red beets sprinkled with goat cheese crumbles and fresh thyme leaves. The beautiful vivid red hue makes this the perfect dish to serve for Valentine's Day!
Style and Recipe Assistant: Hannah Schmitz
1/4 cup (1/2 stick) unsalted butter
1 cup white onion, chopped
1 cup arborio rice
3 1/2 cups low-sodium chicken broth or vegetable broth
2 (2 1/2- to 3-inch-diameter) beets, cooked and pureed
1 tablespoon balsamic vinegar
salt and pepper to taste
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled
thyme leaves, for finishing
Melt butter in heavy large saucepan over medium heat. Add the onion, cooking until onion is soft, about 8 minutes. Mix in rice. Add broth, beets and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Finish each dish with a sprinkle of goat cheese and thyme leaves.