3 1/2cupsbone brothor reduced-sodium chicken broth or vegetable broth
1/2cupdry vermouthor dry white wine
1/4cupfresh dill chopped (for garnish)
Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until somewhat smooth. Dice the remaining beet into 1/2 inch cubes.
While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.
Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.
Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
Stir in beets, vinegar, salt, and pepper and cook, stirring, until heated through.
Top bowls of risotto with crumbled goat cheese and dill. Serve immediately.
Beet Risotto with Goat Cheese
Amount Per Serving
Calories 550Calories from Fat 108
% Daily Value*
Saturated Fat 7g44%
Vitamin A 695IU14%
Vitamin C 4.3mg5%
* Percent Daily Values are based on a 2000 calorie diet.