Easy Beet Risotto

Easy Beet Risotto


7 cups chicken or vegetable stock
5 scoops Red Beet Crystals
4 tbsp. unsalted butter
1/4 cup Flora Extra Virgin Olive Oil
1 large sweet onion, finely chopped
3 cloves garlic, minced
3 cups Arborio rice (1 1/4 pounds)
6 oz. young pecorino cheese, freshly grated (1 1/2 cups)
2 oz. goat cheese, for garnish (optional)
2 tsp. poppy seeds, plus more for garnish


    1. In a saucepan, bring the stock to a simmer. Add beet crystals to stock and stir until dissolved. In the meantime, in a medium pan, melt your butter into the oil. Add the onion and garlic and cook over moderately high heat, constantly stirring, until softened and translucent.
    2. Add the rice to the pan and cook, stirring, for 2 minutes. Add 1 cup of the warm beet crystal stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about 22 minutes.
    3. Once risotto has reached proper thickness, stir in pecorino cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.
    4. Spoon the risotto into bowls. Garnish with sliced beets, poppy seeds goat cheese (optional) and serve.