Ingredients
- 1 tablespoon Grassland butter
- 1 tablespoon olive oil
- ½ cup onion diced
- 1 garlic clove minced
- 1 cup quick-cooking short-grain brown rice rinsed
- ¼ cup dry white wine
- 4 cups chicken stock or broth, warmed, homemade preferred
- 1 red beet roasted, trimmed, peeled, and cut into small dice.
- ½ cup parmesan cheese freshly grated
- 2 ounces goat cheese crumbled
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, heat the olive oil and butter. Add the onion and saute for 3 or 5 minutes, or until translucent but not yet brown. Add the garlic and cook for 1 minute, stirring often.
- Add the brown rice and cook for 2 to 3 minutes, stirring often to coat the rice with the oil and butter. The rice will begin to brown.
- Add wine and stir until almost all the liquid is evaporated (most of the alcohol will cook out), 1 or 2 minutes.
- Reduce the heat to medium-low, add 1 or 2 ladles of warm chicken stock, and cook until it’s almost absorbed, stirring often. Repeat with more chicken stock until the rice is tender but still al dente and the risotto is slightly soupy, 30 to 40 minutes. You may need all the chicken stock. If you need more liquid, add more stock or a bit of water.
- Stir in the diced beets and grated Parmesan cheese. Season with salt and pepper, stir in the goat cheese until creamy, and garnish with additional cheese if desired.
