Beet Risotto
Enjoy a creamy beet risotto recipe made with roasted beets, arborio rice & goat cheese served with crispy fire-grilled chicken for an easy weeknight dinner
Ingredients
For Chicken
- 1 package Cooked Perfect® Fire Grilled Chicken Thighs
For Beet Risotto
- 8 oz Beets cooked and peeled
- 2 cups Arborio rice uncooked
- 1/2 cup Dry White Wine
- 6-7 cups Chicken Stock*
- 1 Medium Onion chopped
- 2 cloves Garlic chopped
- 2 tablespoons Parsley chopped
- 4 oz Goat Cheese crumbled
- 1 tablespoon Butter
- 2 teaspoons Olive Oil
- Salt Pepper to taste
Instructions
For Chicken
-
Prepare chicken according to package instructions
For Beet Risotto
-
Cut one beet into small sticks. Grate the rest. Set aside
-
Heat a pot with the stock and keep it on low heat
-
Heat olive oil on medium heat in large rimmed skillet
-
Add onions and cook until softened. Add the garlic and cook for 1-2 minutes
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Add the rice and mix well with the onions, garlic, and oil. Season with salt and pepper
-
Add the beets pieces and the grated beet. Mix
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Pour in the wine and stir until the rice has absorbed the wine
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Add 2 ladles of the stock at a time. Reduce the heat to medium-low and continue mixing until almost all the stock has been absorbed
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Repeat this step 2 ladles at a time until the rice is creamy and has softened. Add the butter, parsley, and season with salt and pepper. Mix until combined
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Remove from the heat and crumble the goat cheese on top
To Serve
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Place the beet risotto on the bottom, serve the cooked chicken on top and garnish with any greens
-
Enjoy
Recipe Notes
*May substitute for vegetable stock