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Most people I know either love beets or dislike them. I fall into the love category! I decided to reinvent a way to use borscht. The borscht infuses creamy risotto with the gorgeous purple color and the delicious beet flavor. The tangy goat cheese and roasted root veggies add so much flavor to this comfort food!
1 and 1/2 cups Arborio rice
1 tablespoon salted butter
3 and 1/2 cups vegetarian stock, such as Manischewitz Vegetable Broth
2 cups Manischewitz Borscht
salt
pepper
1 sweet potato
1 beet
1 small onion, diced
goat cheese, crumbled, for topping
1 cup arugula or spring mix, for topping
Preheat the oven to 375 degrees Fahrenheit. Dice the sweet potato and beet into small cubes. Drizzle lightly with olive oil and salt and pepper and roast in the oven for 35–40 minutes.
Meanwhile, sauté the diced onion in butter. Add the Arborio rice and continue to stir on a low flame. Season with salt and pepper. Slowly add the veggie stock and borscht, alternating about a cup at a time, while continuing to stir.
Continue to stir on a low flame for 25-30 minutes until fully cooked. If it’s too dry, add a little more stock or borscht. Toss the roasted veggies into the risotto and reserve some to serve on top.
Top with greens, crumbled goat cheese, and roasted veggies.
Sponsored by Manischewitz
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