Creamy Beet Risotto

Adapted from Cooking Season By Season

This risotto will make you feel like you should be a chef in a fabulous restaurant! It is absolutely delicious and the non-vegetable lovers in your family will never guess that they are eating beets!

**Hint: Prepare the beets ahead of time so that when you’re ready to throw this together it is fast and easy.

1 lb beets

2 T olive oil

salt and pepper

3-4 sage leaves

6 T canola oil

3 shallots, chopped

2 garlic cloves, minced

12 oz of risotto rice (Arborio rice)

3.5 cups of low sodium chicken broth

2 oz shredded Parmesan cheese

7 oz goat cheese cut into half-inch pieces

Preheat oven to 400 degrees. Peel and cube beets into half-inch pieces. Toss in olive oil and add a dash of salt and pepper. Cover in foil and roast for 30 min or until easily pierced with a fork. Pulse in a food processor with 4T of water and sage. Set aside.

Heat canola oil in a medium sauce pan over medium heat. Saute shallots and garlic for 2-3 minutes. Add risotto and coat with the oil. Slowly add chicken broth and bring to a boil. Reduce heat to a simmer while rice absorbs the liquid, about 15 minutes. Add beet puree, stir and heat through for about 5 minutes. Remove from heat and fold in half of the parmesan cheese and all of the goat cheese. Garnish with remaining parmesan and enjoy!