Blushing with beets and swirled with goat cheese, this beetroot risotto recipe with goat cheese is a love letter to my wonderful children and husband.
There’s a quiet sort of mischief I love in the kitchen. A bit of sleight of hand. Getting my kids to eat vegetables without a single complaint. Watching their eyes light up when dinner is suddenly pink. Stirring risotto slowly at the stove, even if it’s just a regular Tuesday.
This Beet Risotto started out as one of those little personal victories. A way to use up some pre-cooked beets and avoid a last-minute pasta dinner if you've had too many of those in a row. But it’s grown into something we now return to again and again. It’s bold but gentle, silky in texture with hints of tang from goat cheese and sweet earthiness from the beets. And most importantly—it’s pink! Gloriously, unapologetically pink.
If you’ve ever had a toddler, you know that color matters more than anything. It doesn’t matter how it tastes, how it smells, how much effort went into making it. If it’s brown or green, it’s suspect. If it’s pink, it’s magic.
My husband, well, he was easy. He’s always had a soft spot for risotto and I only published my chicken pumpkin risottoand teriyaki glazed salmon risotto after he gave the stamp of approval. It’s the dish I make when I want to show him I’ve thought about dinner a little more than usual. Something about the act of standing at the stove, stirring slowly while the broth disappears spoon by spoon.
It’s almost meditative. It slows me down. And it brings him in, every time, to stand next to me, tasting the rice when I ask, “Do you think it needs another minute?”
There’s a rhythm to it. A comfort. And this beet version is now part of that rhythm.
A portion for two for Valentine's Day. A side for a Shavuot meal with my Shavuot cheesecake as dessert, or even a tongue-in-cheek serving for Purim, when we eat plenty of food that is disguised as another. It will fit right at home anywhere.
Ingredient Spotlight: Pre-Cooked Beets
Pre-Cooked beets are backbone of this recipe. I always use vacuum-sealed, pre-cooked beets, they’re mess-free, reliable, and save time on roasting. If you only have raw beets, roast them until fork-tender before starting.
If you have leftover beets, use it in my beet hummus or tofu beet toast the next morning. Alternatively, pickle beets for longterm use and use them in my picked beet and cucumber salad or in my beetroot cured salmon recipe.
See the recipe card for full list and exact quantities.
How to Make Beetroot Risotto
Prep the Beets
Pat the beetroots dry with paper towels to remove excess moisture. Dice half into small cubes and set aside. Blend the remaining beets in a food processor or blender until smooth. This purée gives the risotto its signature color and soft texture.
Warm the Stock
Pour the stock into a separate pot and heat gently over low heat. Keep it warm throughout the process, this helps the risotto cook evenly and keeps its texture creamy.
Sauté the Aromatics
In a large pan, melt 1 tablespoon of butter with a splash of olive oil. Add the diced onion and cook over medium heat until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for 1 more minute, just until fragrant.
Toast the Rice
Add the arborio rice to the pan and stir to coat the grains in the fat. Toast for 2–3 minutes, stirring often, until the edges of the rice begin to look translucent.
Deglaze with Wine
Pour in the white wine and stir gently until it’s fully absorbed. This step adds brightness and sets the stage for the creamy base to build.
Start Adding the Stock
Begin adding the warm stock one ladle at a time, stirring constantly. Let each addition absorb fully before adding the next. This slow process allows the rice to release its starch, creating that signature risotto creaminess.
Add the Beet Purée
About halfway through the stock, stir in the beet purée. The risotto will turn a beautiful pink and start to thicken.
Fold in the Diced Beets
Once the rice is nearly done, tender but with a slight bite, around 18–20 minutes total, add the reserved diced beets for texture and bursts of earthy sweetness.
Finish the Risotto and Top with Goat Cheese
With the final ladle of stock absorbed and the rice creamy but not too loose, turn off the heat. Stir in the remaining tablespoon of butter, mascarpone (or cream), goat cheese, parmesan, and fresh thyme. Season with salt and black pepper to taste. Mix until the cheese has melted and the risotto is glossy and rich.
Serve Beetroot Risotto
Spoon into wide bowls. Garnish with more crumbled goat cheese, a few thyme leaves, toasted pine nuts, and a drizzle of olive oil. Serve right away while everything is hot and creamy risotto waits for no one.
Storing Leftover Risotto
If you find yourself with leftover beet risotto, spoon it into an airtight container and store it in the fridge for up to 3 days. The color might deepen slightly, and the texture will thicken as it cools, but a splash of warm stock or water and a gentle stir on the stove will bring it right back to life.
Top Tips for Creamy Beetroot Risotto with Goat Cheese
Purée Half, Dice the Rest – I’ve tried doing all purée and all chunks, but the best balance comes from blending half the beets for color and creaminess, and dicing the rest for bites of soft texture. It’s a small step that makes a big difference in the final dish.
Stir Gently, But Often – you don’t have to hover, but risotto likes attention. I usually keep a ladle in one hand and a glass of wine in the other, adding stock slowly while folding the rice gently with a wooden spoon. That rhythm helps the starch build properly and keeps the texture just right.
Recipe
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Simple Beetroot Risotto Recipe With Goat Cheese
Equipment
- Wooden Spoon or Spatula
Ingredients
- 2 packages (8 oz each ) pre-cooked beets
- ¾ cup arborio rice
- ½ medium onion finely diced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 2 tablespoon butter divided
- ¼ cup white wine
- 2½-3 cups chicken or vegetable stock heated
- ⅓ cup mascarpone or heavy cream
- 4 oz goat cheese crumbled
- ½ cup grated parmesan
- ½ teaspoon fresh thyme
- salt and black pepper to taste
Garnish:
- extra crumbled goat cheese
- fresh thyme
- toasted pine nuts
- drizzle of extra virgin olive oil
Instructions
- Pat the pre-cooked beets dry with paper towels. Dice half into small cubes. Purée the other half in a food processor or blender until smooth. Set aside.
- In a medium pot, heat the chicken or vegetable stock gently. Keep warm over low heat while you cook the risotto.
- In a large pan, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced onion and sauté until translucent and soft, about 5–7 minutes. Stir in the minced garlic and cook for another minute.
- Add the arborio rice to the pan. Stir to coat with the oil and butter, toasting the grains gently for 2–3 minutes until slightly translucent.
- Pour in the white wine and stir continuously until fully absorbed. This step adds brightness and lays the flavor foundation.
- Begin adding the warm stock one ladle at a time, stirring gently after each addition. Wait for the rice to absorb each ladleful before adding the next. This slow process helps release the rice’s starch and build that creamy risotto texture.
- About halfway through adding the stock, stir in the beet purée. The risotto will take on a vibrant pink hue as it continues to cook.
- When the rice is nearly cooked (about 18–20 minutes in), stir in the reserved diced beets for a pop of texture and sweetness.
- Once the rice is tender and creamy but still has a little bite, turn off the heat. Stir in the remaining butter, mascarpone (or cream), crumbled goat cheese, parmesan, fresh thyme, salt, and black pepper. Mix gently until the cheese is melted and the risotto is smooth and glossy.
- Spoon into bowls and top with a little extra goat cheese, fresh thyme, toasted pine nuts, and a drizzle of olive oil. Serve immediately while it’s hot and creamy.
Nutrition
Carla says
This worked exactly as written, thanks!