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Red Beet Risotto and Goat Cheese

Yields6 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

  cup Alligga Flaxseed Cooking Oil
 1 small onion
 1 cup risotto rice carnaroli variety if available
  cup white wine
 ½ cup parmesan cheese powdered
 salt to taste
 3 small beets red
 5 cups water
  cup goat cheese crumbled
 arugula hazelnut pesto to serve with risotto
1

Peel and chop the beets into ¾” pieces, cover with the 5 cups of water and cook over medium high heat until boiling, then reduce to a simmer until the beets are fully cooked.

2

When the beets are cooked, drain and reserve the cooking liquid, use ¼ cup of the beet cooking liquid and add to a blender with the cooked beets and puree until smooth.

3

Finely dice the small onion, add it and the flaxseed cooking oil to a pot and start to saute on medium heat.

4

Add a pinch of salt to the onions and continue to saute until the onions start to go translucent.

5

Add the risotto rice to the onions and stir until the rice is coated with the oil.

6

Increase the heat to medium high, add the white wine and cook until the wine is completely absorbed and the rice is starting to look dry.

7

Reduce the heat to medium and start adding the reserved beet cooking liquid a cup at a time, stirring between each additional of beet liquid.

8

Once all the beet cooking liquid has been added and the rice is cooked, add the powdered parmesan and pureed beets and stir well.

9

Taste the risotto and adjust the seasoning with some more salt if needed.

10

Serve the risotto with arugula and hazelnut pesto and some crumbled goat cheese.

Nutrition Facts

Serving Size 303

Servings 6


Amount Per Serving
Calories 250
% Daily Value *
Total Fat 17g27%

Saturated Fat 4g20%
Trans Fat 0.0g
Cholesterol 15mg5%
Sodium 370mg16%
Potassium 165mg5%
Total Carbohydrate 16g6%

Dietary Fiber 1g4%
Sugars 4g
Protein 6g12%

Calcium 150%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.