On a whim I cooked this delicious Beetroot Risotto for dinner the other night from a totally new recipe. It was the first risotto I have made in more than a year, as my last effort was rather an epic gluggy fail. But since moving into my new house in February, which is complete with a beautiful gas stove top (LOVE) I thought I should give it another attempt, now that I have reliable temperature control.
I found this recipe for a vegetarian beetroot, walnut and goats' cheese risotto and I think the main reason I was so drawn to it was that it was pink! I have never eaten nor seen pink risotto before. Best of all it turned out to be delicious as well, which I was sincerely hoping it would, but was skeptical there for awhile as I have never cooked anything with beetroot as the base.
As far as risotto goes, this was fairly easy to make too (no added roasting pumpkin or other vegies in the oven). I also used feta cheese instead of goats' cheese and added extra leafy greens for goodness, and the leftovers were delicious for lunch yesterday as well. Total, unexpected win!
xo
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