I was really stumped about what to do with golden beets from our veggie box. I knew they’d taste delicious roasted in the oven, but hey, I can do that with regular old red beets. I needed to try something unusual. I knew there were lots of recipes for beet risotto, but not many using golden beets. And you know what else? No one cooks with apricot beer. You can see where I’m heading with this… golden beets meet apricot beer!

It starts off like a basic risotto - soften onions and garlic in some oil, mix in risotto, stir, mix in beets! Add broth, stir, add broth, stir, repeat.

Then you mix in the cheeses in the last five minutes and voila… golden beet risotto!

Boyfriendly rating: 4/5 “It’s pretty good. Can I have seconds?”

Golden beet and apricot beer risotto

• 1 cup arborio rice
• 1 cup apricot beer
• 1 onion - finely chopped
• 1 clove garlic - minced
• 1 cup grated golden beet (I only needed to grate one beet)
• 2 Tbsp olive oil
• 3 cups chicken stock
• 1/2 cup Parmesan cheese
• 1/4 cup Feta cheese
• 2-3 tsp. tarragon
• salt and pepper

Finely grate the beet and set aside.

Heat oil in a pan over medium heat. Cook onions and garlic until soft (about 3 minutes). Add rice and stir to coat in oil. Add in the grated beet and stir.

Add cup of apricot beer and stir until liquid is nearly absorbed. Continue adding chicken broth 1 cup at a time and stirring until liquid is absorbed. This process takes 20-25 minutes.

Add the parmesan, feta and tarragon. Continue cooking until everything is melty and smooth. Season with salt and pepper.

Serve in bowls and top with additional parmesan.