1. Heat the oven to 375° F and arrange a rack in the middle.
  2. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven.
  3. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
  4. When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. Dice the beets into 1/2” to 1” pieces and set aside in a bowl.
  5. Bring broth to a low simmer on the stove top.
  6. In a heavy medium saucepan, heat olive oil and 2 tablespoons of butter over medium heat.
  7. Add leek with a dash of salt, stirring often, until soft and translucent, about 5-6 minutes.
  8. Add rice; stir to coat.
  9. Add wine; cook, stirring often to coat the rice, until almost completely absorbed, about 1-2 minutes.
  10. Add the diced beets and stir until incorporated into the rice.
  11. Add 1/2 cup simmering broth and stir until almost all is absorbed.
  12. Add remaining 3-4 cups broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more, about 25-30 minutes total.
  13. When the rice is tender but still firm, turn off the heat and immediately add 1 tablespoon butter, goat cheese and parsley, stirring vigorously to combine with the rice.
  14. Taste for seasoning and add salt & pepper if needed. Serve immediately.

Recipe by REGAN BARONI at