Roasted Beet and Leek Risotto Recipe | Regan Baroni
This Roasted Beet and Leek Risotto is a unique twist on a traditional risotto and uses ingredients that you can grow in your garden.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reganbaroni.com.
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
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