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Simple Beetroot Risotto Recipe With Goat Cheese
Pink, earthy, and full of flavor, this beetroot risotto with goat cheese is a colorful win for the whole family.
Servings 4 servings
Calories 354kcal
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.
Video
Nutrition
Calories: 354kcal | Carbohydrates: 33g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 371mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 2mg