Beet Risotto with Goat Cheese

Name: Beet Risotto with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 medium beets, roasted and diced; 1 cup Arborio rice; 1 small onion, finely chopped; 3 garlic cloves, minced; 4 cups vegetable broth; 1 cup dry white wine; 3 tablespoons olive oil; 1/2 cup goat cheese, crumbled; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Simple Healthy Meals Collection

I absolutely adore making Beet Risotto with Goat Cheese during the cooler months. The vibrant color of the beets combined with the creamy texture of the risotto creates a dish that not only looks stunning but also warms the soul. When I first approached this recipe, I was intrigued by how the earthy sweetness of beets would transform the traditional risotto. With each bite, the tangy goat cheese adds the perfect creamy balance, making each mouthful an experience to savor. It’s a delightful combination that truly celebrates the season's bounty.

Created by

Rachel Green

Last updated on 2026-01-08T11:29:37.312Z

When I first made this Beet Risotto, I was amazed at how simple ingredients could come together to create something so exquisite. The deep, vibrant color of the beets infuses the rice with a beautiful hue, and the creamy goat cheese becomes a heavenly topping that ties everything together. The method of gradually adding broth really allows each grain of rice to absorb flavors, ensuring a creamy consistency that is simply irresistible.

What I found fascinating was that to really highlight the flavors, roasting the beets beforehand adds a rich depth that boiling simply can’t achieve. As I stirred the pot, I couldn’t help but think how this dish would be perfect for guests or just a cozy night in. It’s a true labor of love that brings both comfort and elegance to the table.

        Reasons to Love This Recipe
        Vibrant color that brightens any table setting
Creamy texture enhanced by tangy goat cheese
Nutritious and packed with flavor
Perfect for special occasions or a comforting weeknight dinner

      

Understanding the Ingredients

The star ingredients of this Beet Risotto are undoubtedly the roasted beets, which contribute their earthy sweetness and vibrant hue to the dish. When selecting beets, look for firm ones with smooth skin and no soft spots. Roasting them brings out their natural sugars; I recommend wrapping them in foil and roasting at 400°F for about 45-60 minutes. This not only enhances their flavor but also makes them easier to dice into small, bite-sized pieces that blend beautifully into the creamy risotto.

Arborio rice is essential for achieving the perfect risotto texture. Its high starch content allows for the creamy consistency that makes risotto so appealing. Unlike standard rice, Arborio rice absorbs liquid while releasing starch, creating that signature silkiness. Make sure to stir continuously when adding broth; this method releases more starch, resulting in that luxurious mouthfeel. If Arborio is unavailable, Carnaroli or Vialone Nano are good substitutes, though they may yield slightly different textures.

Cooking Technique Tips

The key to an excellent risotto lies in your technique, particularly when it comes to adding the broth. Begin by ladling in the broth one cup at a time, ensuring that each addition is completely absorbed before adding the next. This usually takes about 18-20 minutes, and you'll know the risotto is ready when it reaches an al dente texture, with a creamy sauce forming around the rice. Stirring continuously is crucial; it not only prevents sticking but also develops the creamy consistency you want.

Incorporating the goat cheese into the risotto at the end provides a delightful tang that cuts through the sweetness of the beets. I recommend using a good-quality goat cheese, as the flavors will vary significantly. If you're looking for a lighter option, you can use feta or ricotta, but keep in mind that they will alter the flavor profile a bit. Always taste and adjust the seasoning before serving—the saltiness of the cheese can affect how much additional salt you might want to add.

Ingredients

Gather these fresh ingredients before you start cooking for the best results!

Ingredients

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

Ensure all ingredients are measured and ready to make the cooking process smooth and enjoyable!

Instructions

Follow these steps to create a delicious Beet Risotto with Goat Cheese.

Prepare the Broth

In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft and translucent.

Cook the Rice

Stir in the Arborio rice, cooking for about 2 minutes until lightly toasted. Then, add the white wine and let it cook down until almost all liquid is absorbed.

Add Broth Gradually

Start ladling warm broth into the pot, one cup at a time, stirring continuously until the rice absorbs the liquid before adding more. Repeat until the rice is al dente, about 18-20 minutes.

Incorporate Beets and Cheese

Once the risotto is creamy and cooked, gently fold in the roasted beets and crumbled goat cheese. Season with salt and pepper to taste.

Serve

Spoon the risotto into bowls, garnish with fresh parsley, and extra goat cheese if desired. Serve hot!

Enjoy your delicious Beet Risotto warm and share with friends and family!

Pro Tips

For an extra layer of flavor, consider adding a touch of lemon zest or a sprinkle of nutmeg before serving.

Make-Ahead and Storage

If you want to prepare Beet Risotto ahead of time, I suggest cooking the risotto but withholding the beets and goat cheese until just before serving. This prevents the beets from staining the risotto too early and helps maintain that vibrant color. Store the cooled risotto in an airtight container in the fridge for up to three days. To reheat, add a little vegetable broth or water to loosen it up—you'll want to stir it over medium heat until creamy and warmed through.

When storing, be mindful that the risotto’s texture will change as it cools and sets. It may become thicker, so adding a splash of broth during reheating is key to regaining that creamy quality. Freezing risotto is not recommended because the texture can degrade significantly when thawed. If you do freeze it, portion it out before freezing to easily use later, but expect a slightly grainier texture upon reheating.

Serving Suggestions

Serving Beet Risotto is as much about presentation as it is about flavor. The brilliant color of the dish makes it an eye-catching centerpiece. For an elegant touch, serve it in shallow bowls and finish with a sprinkle of fresh parsley and additional crumbled goat cheese on top. A drizzle of high-quality olive oil or balsamic glaze can elevate both flavor and appearance, providing a bit of acidity that pairs wonderfully with the dish’s richness.

This risotto pairs beautifully with a crisp green salad or roasted vegetables, adding a textural contrast to the creamy dish. If serving for a special occasion, a side of grilled shrimp or scallops can complement the earthy flavors of the beets. Adjust your wine choice according to your side; a light, fruity white wine would harmonize great, balancing out the richness while enhancing the overall dining experience.

Questions About Recipes

→ Can I use frozen beets for this recipe?

Yes, frozen beets can be used, but roasting fresh beets enhances the flavor and texture.

→ How do I store leftover risotto?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently adding a splash of broth or water.

→ Can I make this recipe vegan?

Yes, you can substitute goat cheese with a plant-based cheese and use vegetable broth.

→ What other cheeses pair well with beet risotto?

Feta cheese or Parmesan are great alternatives if you don't have goat cheese on hand.