- 3 cups stock of choice , I used venison
- 2 tbsp butter
- 1 cup arborio rice
- 1/4 cup chopped onion
- 1/4 cup white wine
- 1 cup chopped roasted beets
- 3 tablespoons fresh goat cheese , plus more to serve
- Salt and freshly ground pepper
Bring stock to a low simmer.
Melt butter in a heavy pan over low heat.
Add rice and onion and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1/2 cup at a time, stirring constantly; allow rice to absorb each 1/2 cup before adding more. Just before adding the last of the stock, stir in the beets. Rice should cook in about 25 minutes. Remove from heat.
Stir in goat cheese. Season with salt and pepper.