Beet Risotto With Goat Cheese And Walnuts - cooking recipe

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
1 cup arborio rice
1 tablespoon fresh ginger, minced
2 teaspoons fresh rosemary, finely chopped
1/2 cup dry white wine
3 cups beets, peeled and chopped
1/2 cup water
1/4 teaspoon fine sea salt
1 (14 1/2 ounce) can vegetable broth
1/2 cup goat cheese, crumbled
1/4 cup walnuts, chopped and toasted

Preparation

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.
Add cheese, stirring until blended.
Sprinkle each serving with 1 tablespoon walnuts.