Beets with Rosemary Risotto
Recipe prepared by Chef Nathan Read from Oregon
Pair with Archery Summit Estate Pinot Noir
Clean beets and coat with olive oil, salt and pepper. Roast in the oven at 350°F until soft.
Prepare a risotto by first sautéing the risotto in clarified butter, diced onion, carrot and celery. When rice is light brown add hot chicken stock and cook on medium heat, stirring the whole time, until risotto soaks up the liquid in the pan. Repeat this process until the risotto is al dente.
Finish risotto with rosemary, cream, goat cheese and diced and roasted yellow and green squash. Season well and place inside a hollowed out beet. Garnish with fresh rosemary sprig.
Share this recipe with a friend