Beet And Goat Cheese Risotto

• 4 cups chicken stock
• 2 tablespoons butter
• 1 ounce small onion, diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated parmesan
• salt & pepper
• 4 ounces goat cheese
• 1 15 oz. can of beets pureed
• 1 tablespoon fresh parsley

1. Melt butter in a large saute pan over medium heat. Add the onions, reduce heat, and cook slowly until onions are soft and translucent. Add rice and stir for about a minute to toast. Add the wine, increase heat and simmer, stirring constantly until the pan is almost dry.
2. This process should take about 30 minutes: Add enough stock to cover the surface of the rice, about 2 cups, and stir constantly until the liquid is mostly absorbed. Add another 1/2 cup of the stock, stirring constantly again until the liquid is mostly absorbed. Add the last 1/2 c. of stock and stir constantly until all of the liquid has been absorbed. At this point, the rice should be tender, but firm to the bite. If you like your risotto less al dente, continue to cook, adding a 1/2 cup of boiling water at a time until you reach the desired consistency.
3. Remove the pan from the heat. Quickly puree the beets. Add the parmesan to the risotto and combine. Fold in the beet puree until completely combined. Add salt and pepper to taste. Plate the risotto and crumble the goat cheese on top. Garnish with more parmesan, parsley, and pepper.

chicken stock, butter, onion, arborio rice, white wine, freshly grated parmesan, salt, goat cheese, beets pureed, parsley

Taken from food52.com/recipes/1935-beet-and-goat-cheese-risotto (may not work)