Beet & Goat Cheese Risotto
This is one of my favourite dishes. It's so creamy and yummy. This will make 2-4 servings, depending on your appetite and if you're eating something else with it. If you have an appliance with a slow cooker function, then you don't have to stand at the stove stirring it until it's done.I added spinach, which is optional, because I like to add greens to my meals whenever I can. I happen to love spinach with goat cheese.
Equipment
- 1 Pot or small slow cooker device.
Ingredients
- 1/2 cup Arborio rice (or any gluten free white rice will do)
- 1 scoop Chicken bone broth powder
- 1 medium Cooked beet, diced (or half a 398 mL can of diced beets)
- 1 cup Water
- Few shakes of Himalayan rock salt
- 3 nuggets Frozen spinach (optional)
- 2-3 Tbsp Softened goat cheese
Instructions
- Add 1/2 cup of Arborio or other gluten free white rice to a pot or small slow cooker device (I use Curtis Stone's Multi-Cooker on "slow cook" function).
- Add 1 scoop of chicken bone broth powder.
- Add a few shakes of Himalayan rock salt.
- Add 1 cup of water.
- NOTE: If you're cooking this on the stove, you'll want to cook and stir the rice for close to 15 minutes before adding the beets or spinach, to ensure it doesn't burn or overcook, and to allow it to get creamier.If you're using a small slow cooker, you can add everything at one time, set it, and walk away.
- Add your cubed beets (one medium cooked or 1/2 can of cubed beets).
- Add 3 nuggets of frozen spinach (optional).
- Again, if using a small slow cooker, set it and let it do its thing. My Curtis Stone Multi-Cooker runs for an hour on the "slow cook" setting.
- Once rice and anything else is cooked, add 2-3 tablespoons of goat cheese and stir in, depending on your desired creaminess.