Risotto with Roasted Beets, Greens, and Goat Cheese
This is one of my favorite risotto dishes. I love the sweetness of the beets combined with the creaminess of the risotto. The goat cheese adds extra creaminess and a bit of tang. Best of all, this is a great way to use the entire beet. You can even cook the beets a day early and keep them in the refrigerator. Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish. If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook. You want to make sure the beets have time to cool a bit so you can peel them.