Beet and Goat Cheese (Brown Rice) Risotto

Risotto can easily be a main dish by itself or just served on the side of whatever feast you have planned.

Ingreadient

• 1 tablespoon olive oil
• 1 tablespoon butter ((I use Grassland Butter))
• 1/2 cup onion (diced)
• 1 garlic clove (minced)
• 1 cup quick-cooking short-grain brown rice (rinsed (does not have to be Arborio))
• 1/4 cup dry white wine
• 4 cups chicken stock (or broth, warmed, homemade preferred)
• 1 red beet (roasted, trimmed, peeled, and cut into small dice. See notes for how to roast.)
• 1/2 cup Parmesan cheese (freshly grated (I use Parmigiano-Reggiano))
• 2 ounces goat cheese (crumbled)
• salt and pepper (to taste)

Step by step

1. In a large skillet over medium heat, heat the olive oil and butter. Add the onion and sauté for 3 or 5 minutes, or until translucent but not yet brown. Add the garlic and cook for 1 minute, stirring often.
2. Add the brown rice and cook for 2 to 3 minutes, stirring often to coat the rice with the oil and butter. The rice will begin to brown.
3. Add the wine and stir until almost all the liquid is evaporated (most of the alcohol will cook out), 1 or 2 minutes.
4. Reduce the heat to medium-low, add 1 or 2 ladles of warm chicken stock, and cook until it’s almost absorbed, stirring often. Repeat with more chicken stock until the rice is tender but still al dente and the risotto is slightly soupy, 30 to 40 minutes. You may need all the chicken stock; if you need more liquid, you can add more stock or a little water.
5. Stir in the diced beets and grated Parmesan cheese. Season with salt and pepper, stir in the goat cheese until creamy, and garnish with additional cheese if desired.