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

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 445kcal

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

US Customary - Metric

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
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
Pour in the wine and stir until the rice has absorbed the wine
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
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
Remove from the heat and crumble the goat cheese on top

To Serve

Place the beet risotto on the bottom, serve the cooked chicken on top and garnish with any greens
Enjoy

Notes

*May substitute for vegetable stock

Nutrition