Trim ends off beet, peel, and cut into a large dice.
Place beet on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into beets.
Spread into a single layer and roast in hot oven until tender, 20-25 minutes,
While beets roast, prepare ingredients.
Prepare the Ingredients
Coarsely chop pistachios.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add white cooking wine and cook, 30 seconds.
Add 1 cup boiling water-mirepoix broth to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add ½ cup broth and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Add butter and Parmesan. Stir to combine, then cover and set aside.
Finish the Dish
Plate dish as pictured on front of card, garnishing with beets, pistachios, and goat cheese (crumbling with your hands if needed). Bon appétit!