Beet Risotto with Goat Cheese

Name: Beet Risotto with Goat Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 2 medium beets, cooked and pureed; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1/2 cup dry white wine; 2 tablespoons olive oil; Salt and pepper to taste; 1/2 cup goat cheese, crumbled; Fresh parsley for garnish

Highlighted under: Wholesome Healthy Meals Collection

I absolutely love making Beet Risotto with Goat Cheese, especially when beets are in season. The vibrant color and earthy sweetness of the beets paired with creamy goat cheese create a delightful combination that tantalizes the taste buds. This dish not only pleases the eyes but also warms the soul, making it a perfect choice for cozy dinners or special occasions. I appreciate how straightforward the cooking process is, and the labor of love is truly rewarding once you take that first bite.

Created by

Juliet Ashford

Last updated on 2026-01-08T10:42:35.363Z

During one of my weekend cooking sessions, I decided to experiment with colors and flavors, which led me to create this Beet Risotto with Goat Cheese. The process was intuitive, and I focused on using fresh ingredients to elevate the flavors. I learned that sautéing the onions with garlic adds a depth of flavor that perfectly complements the natural sweetness of the beets.

Another tip I discovered is to gradually add the broth while stirring constantly, which helps in achieving the perfect creamy texture. The goat cheese adds a wonderful tanginess that ties everything together beautifully. This dish has become a family favorite, and I love serving it alongside a fresh salad for a complete meal!

        Why You Will Love This Recipe
        An eye-catching dish that impresses guests
Creamy texture with a hint of tang from goat cheese
A delightful balance of earthy flavors and lightness

      

The Importance of Arborio Rice

Arborio rice is the star of this risotto thanks to its high starch content, which gives the dish its signature creamy texture. Unlike other rice varieties, Arborio maintains a firm bite, or ‘al dente’ texture, making each spoonful satisfying. When cooking risotto, it’s essential to stir the rice regularly, as this action helps to release the starches, contributing to the creamy consistency we all love.

Choosing the right quality of Arborio rice can elevate your dish. Look for imported Italian Arborio, which is known for its superior texture and flavor. Additionally, if you can’t find Arborio rice, Carnaroli is a great substitute, offering similar creamy characteristics with even more structure, perfect for risotto enthusiasts.

Tips for Working with Beets

Beets bring a vibrant color and a subtle sweetness to risotto, but handling them can be a bit daunting. When cooking fresh beets, I recommend boiling or roasting them until tender (about 45-60 minutes for whole beets), then pureeing them immediately while still warm for the best texture and flavor integration. If you're short on time, you can also use canned or vacuum-sealed beets—be sure to rinse and puree them for optimal taste.

The beet puree not only colors the risotto beautifully but its earthiness balances the tangy goat cheese. For a unique twist, consider adding spices like nutmeg or cumin to the beet puree before incorporating it into the dish; this can enhance the overall flavor profile and add depth to your Beet Risotto.

Serving and Storing Your Risotto

While risotto is best enjoyed immediately for its creamy texture, you can store leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of vegetable broth or water and heat it gently over low heat in a saucepan, stirring frequently to restore its creamy consistency. Avoid microwaving, as this can dry out the dish and result in an undesirable texture.

When serving, finish your Beet Risotto with an extra crumble of goat cheese and a sprinkle of fresh parsley. A drizzle of olive oil or a squeeze of lemon can also enhance the flavors. For a heartier meal, pair the risotto with a simple side salad or sautéed greens, making it a well-rounded and satisfying dish.

Ingredients

For the Risotto

1 cup Arborio rice
2 medium beets, cooked and pureed
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup dry white wine
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup goat cheese, crumbled
Fresh parsley for garnish

Instructions

Prepare the Broth

In a saucepan, heat the vegetable broth and keep it warm over low heat.

Sauté the Aromatics

In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute.

Toast the Rice

Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.

Add Wine and Beets

Pour in the white wine and cook, stirring continuously, until it’s fully absorbed. Next, mix in the pureed beets.

Add Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next ladle.

Finish the Risotto

Continue this process for about 18-20 minutes until the rice is creamy and al dente. Stir in the crumbled goat cheese and season with salt and pepper.

Serve

Garnish with fresh parsley and additional goat cheese if desired, then serve warm.

Pro Tips

For an added touch of flavor, consider incorporating fresh herbs like thyme or rosemary. You can also replace the goat cheese with feta for a different taste experience.

Variations to Try

While the classic Beet Risotto with Goat Cheese is a winner, consider experimenting with various ingredients to suit your tastes. Add toasted walnuts or hazelnuts for extra crunch, or toss in sautéed mushrooms for an earthy depth. You could also substitute the goat cheese with creamy feta or mascarpone for a different flavor twist while still keeping that luxurious mouthfeel.

To make this dish vegan, use a plant-based cheese alternative in place of goat cheese and opt for vegetable broth and nutritional yeast to add a cheese-like flavor without the dairy. Coconut milk can also provide creaminess while contributing a subtle sweetness—just adjust the amount of beet puree accordingly to maintain balance.

Troubleshooting Common Issues

One common issue with risotto is achieving the perfect consistency. If your risotto ends up too thick, you can salvage it by stirring in additional warm broth until you reach your desired creaminess. Conversely, if it’s too watery, continue cooking it uncovered for a few minutes, stirring often to help evaporate the excess liquid.

Another tip is to avoid the temptation to rush the cooking process. Cooking too quickly can lead to unevenly cooked rice. Maintain a medium heat and resist the urge to stir too vigorously; you want the rice to slowly absorb the broth, creating that Risotto magic. Patience is the key to unlocking the ultimate creamy texture.

Questions About Recipes

→ Can I use frozen beets?

Yes, you can use frozen beets that are already cooked, just make sure to thaw and puree them before adding.

→ How can I make this dish vegan?

To make it vegan, simply replace goat cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.

→ What kind of wine should I use?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best for cooking risotto.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a bit of broth.