Beetroot Risotto With Goat Cheese
Ingredients
- 2 pounds beets, peeled, cleaned, and roughly chopped (frozen is a great option, too)
- 1/4 cup olive oil
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 2 quarts vegetable or chicken stock
- 4 tablespoons unsalted butter
- 4 shallots, finely minced
- 2 cups Arborio rice
- 1 cup La Crema Rosé
- 1/2 cup sour cream
- 8 ounces goat cheese, chunked into large pieces
- 1 pinch chopped chives, for garnish
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