Ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 cup arborio rice
• 1 tablespoon fresh ginger, minced
• 2 teaspoons fresh rosemary, finely chopped
• 1/2 cup dry white wine
• 3 cups beets, peeled and chopped
• 1/2 cup water
• 1/4 teaspoon fine sea salt
• 1 (14 1/2 ounce) can vegetable broth
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped and toasted

Instructions

1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.

2. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

3. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

4. Add cheese, stirring until blended.

5. Sprinkle each serving with 1 tablespoon walnuts.