Beet Risotto with Winter Vegetables
Ingredients
- 4-5 parsnips, roughly chopped into equal sizes
- Extra virgin olive oil
- Salt and pepper to taste
- 1 large beet, scrubbed clean
- 1 small bag fresh baby spinach
- 1/2 onion, finely diced
- 1 cup arboro rice
- Water for boiling and to add to the risotto
- 1 lemon, zested and juice reserved
- 2 tbs goat cheese
- 1/2 pint cherry tomatoes, halved
- Fresh parsley
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