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Beet, Goat Cheese and Walnut Risotto

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2 teaspoons olive oil
1 cup chopped onion
1 cup Arborio rice
1 tablespoon minced peeled fresh ginger
2 teaspoons finely chopped fresh rosemary
1/2 cup dry white wine
1 package precooked beets (from the salad section in the grocery store), finely chopped
1/2 cup water
1/4 teaspoon fine sea salt
1 (14 1/2-ounce) can vegetable broth
4 cups finely chopped spinach
4 ounces crumbled goat cheese
1/3 cup chopped walnuts, toasted

Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and
rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring
constantly.

Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or
until beets are tender, stirring occasionally.

Stir in spinach; cook 3 minutes. Add cheese and walnuts, stirring until blended. 

Adapted from Cooking Light 

 

 

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