Todd English Beet & Goat Cheese Risotto

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The Refined Chef
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

1 lb box risotto

1 large Spanish onion finely diced

1 tbsp butter

3 quart vegetable stock

5 lb beets (beet juice)

1 lb roasted baby red beets, diced

1/2 lb roasted baby yellow beets, diced

2 tbsp unsalted butter

1/2 cup crumbled humboldt fog goat cheese

To Taste salt

To Taste pepper

1/2 cup shelled and toasted walnuts

1/2 cup walnut oil

1/2 cup extra virgin olive oil

1/2 cup spinach leaves

1/2 cup Italian parsley leaves picked

1 tbsp parmesan cheese

1 tsp sherry vinegar

4 cloves smashed garlic

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