Creamy, easy to do pink beetroot risotto that will have your guest asking for more.
Pre-heat the oven to 450 degrees, peel and cut the beets in quarters and bake for 35 minutes.
While the beets are cooking; prep the other ingredients. Finely chop the onion and garlic, while bringing the vegetable stock to a boil.
Once the beets are done cooking, sauté the onions with a little oil. Once the onions are translucent, add the garlic and uncooked rice; sauté a few minutes more.
Next, add the white wine to prevent it from sticking. Once the wine has simmered off, add the vegetable stock. You want to make sure that there is always liquid on the rice and to keep stirring so it doesn't stick and burn.
While the rice is cooking, add the beets.
After you have taken out the beets, finely chop them into julienne style.
A few minutes before the timer goes off make sure you stop adding liquid to the rice to allow the dish to thicken.
Plate the pink beetroot risotto with the chopped beets, goat cheese, and walnuts.