There have been famous and illustrious triumvirates throughout history, but none shine quite like sweet roasted beet, creamy goat cheese, and salty, crunchy pistachios. There's a balance and harmony between these three elements: science can't explain it, religion can't decode it, and the arts have yet to truly capture it. Yet you've created it for your simple weeknight meal. What can we say? Some flavors remain eternal. Tip: It's hip to be square! Get perfectly square beet cubes by first removing top and bottom, then halving. Slice into planks, and then easily slice into cubes
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You Will Need
Before You Cook
Roast the Beet
Trim ends off beet, peel, and cut into a large dice.
Place beets 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 until mostly evaporated, 30-60 seconds.
Add 1 cup boiling water-mirepoix broth from small pot to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.
Finish the Risotto
Add ½ cup broth and stir often until nearly all broth 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 broth left.
Remove from burner. Stir in butter, Parmesan, and ¼ tsp. salt. If beets are still roasting, cover and set aside.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with beets, pistachios, and goat cheese (crumbling with your hands if needed). Bon appétit!
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