Roasted Beet and Leek Risotto Recipe | Regan Baroni

Ingredients

• 3 medium beets (about 1 1/2 pounds)
• 5 cups chicken broth
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 medium leek, cleaned, halved and sliced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4 ounces fresh goat cheese, crumbled
• 1 tablespoon fresh chopped Italian parsley
• Salt and freshly ground black pepper