A fall or winter treat, this spelt risotto is made extra creamy by cracking the whole grains in a blender then melting in goat cheese at the end.
Tips & Tricks: If you do not have a high speed blender, use a food processor to crack the spelt. You may need to pulse a bit more, but make sure that the resulting texture is still mostly chunky and not too smooth.
Leaving the skins on the beets makes for a less messy experience. Plus, extra fiber! But feel free to peel your beets before you cut and roast them.
Nutrition: See the information.