Orange Beet Risotto

Ingredients

Serves 6-8

• 1 ½ cups arborio rice
• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 cups vegetable broth
• 1/2 cup Natalie's Orange Beet Juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons fresh thyme leaves (plus more for garnish)
• 3 ounces goat cheese
• ¼ cup walnuts for topping
• Extra goat cheese for topping.
  

Instructions:

1. In a large skillet, heat the butter and olive oil over medium high heat. Add the shallot and garlic then cook 2-3 minutes.
2. Stir in the rice and allow it to toast for 2-3 minutes.
3. Pour in ½ cup of the chicken broth to deglaze the pan and allow it to be fully absorbed by the rice.
4. Then 1 cup at a time add the remaining chicken broth. Be sure between each addition, stir the rice until the liquid is absorbed.
5. Once the broth has all been incorporated, pour in the orange beet juice and stir until that is absorbed.
6. Turn off the heat and add the salt, pepper, thyme, and goat cheese.
7. To plate, spoon the risotto into a bowl and top with extra goat cheese, walnuts, and fresh thyme.