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Red Beet Risotto with Mustard Greens and Goat Cheese

Red Beet Risotto with Mustard Greens and Goat Cheese


  • 1/4 cup (1/2 stick) butter
  • 2 2 1/2- to 3-inch-diameter beets, peeled, cut into 1/2-inch cubes
  • 1 1/2 cups chopped white onion
  • 1 cup arborio rice or medium-grain white rice
  • 3 cups low-salt chicken broth or vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 1/2 cups chopped mustard greens
  • 1 5 1/2-ounce package chilled soft fresh goat cheese, coarsely crumbled

Recipe Preparation

  • Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.

Recipe by The Bon App├ętit Test KitchenReviews Section

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