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; 4 cups vegetable broth; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1 cup goat cheese, crumbled; 1/4 cup Parmesan cheese, grated; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Oven Ideas

I absolutely love making Beet Risotto with Goat Cheese for a cozy dinner. The vibrant color and earthy flavor of the beets, combined with the creamy tang of goat cheese, create a dish that's both beautiful and delicious. Each time I prepare this, I relish the stirring process, which allows the arborio rice to release its starch and become wonderfully creamy. It’s a perfect way to celebrate the flavors of the season and impress dinner guests with its elegance and taste.

Created by

Frederica Houghton

Last updated on 2026-01-08T13:29:34.931Z

When I first decided to make Beet Risotto with Goat Cheese, I was a bit intimidated by the thought of making risotto from scratch. However, I've found that the slow, gradual addition of broth allows the rice to absorb the flavors beautifully, transforming simple ingredients into something that feels quite gourmet. The trick of stirring often not only helps the rice cook evenly but also gives that luxurious, creamy texture we crave.

One evening, as I prepared this dish for a small gathering, I realized the importance of balancing the sweetness of the beets with the tanginess of the goat cheese. A splash of lemon juice at the end added a refreshing zing that truly elevated the dish. My guests couldn’t get enough!

        Why You'll Love This Recipe
        Vibrant colors make for an eye-catching presentation
Creamy, rich texture from the risotto paired with tangy goat cheese
Health benefits from beets, combined with a comforting classic
Perfectly balanced with a hint of acidity and sweetness

      

Understanding the Ingredients

The star ingredient of this Beet Risotto is arborio rice, known for its high starch content, which is essential for achieving that creamy consistency we all love. When cooked properly, the rice should be al dente, which provides a perfect bite without being mushy. For optimal results, avoid rinsing arborio rice before cooking, as this washes away the starch that contributes to the risotto’s delightful creaminess.

Cooking beets not only adds a vibrant color to the dish, but they also bring a subtle sweetness and earthy flavor that complements the tang of goat cheese beautifully. If you're short on time, consider using pre-cooked or canned beets. Just ensure they are pureed smoothly for an even incorporation. Fresh beets can be roasted or boiled until tender and then blended; this can take anywhere from 30 to 60 minutes depending on the method.

Mastering the Risotto Technique

The key to perfect risotto lies in gradual broth addition and constant stirring. This method encourages the arborio rice to release starch, which thickens the dish. When you first add broth, you'll want to keep the heat at medium to high so that it simmers gently. If it’s boiling too aggressively, you risk overcooking the rice on the outside while leaving it tough on the inside. Stirring every minute or so helps achieve that creamy texture, allowing the rice to slowly absorb the liquid.

During cooking, if you find your risotto is too thick, add a splash of broth or water to loosen it up rather than trying to incorporate too much at once. On the flip side, if it becomes too loose, continue to simmer until it reaches the desired consistency. The risotto should be shiny and hold together but still have a bit of movement when plated.

Ingredients

Main Ingredients

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

Instructions

Prepare the Broth

In a saucepan, warm the vegetable broth over low heat. Keep it warm, as you will add it gradually to the rice.

Sauté Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent.

Toast the Rice

Add the arborio rice to the skillet and stir for about 2 minutes until the rice is slightly toasted.

Deglaze with Wine

Pour in the white wine, stirring constantly until it is mostly absorbed by the rice.

Incorporate Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and waiting until the liquid is fully absorbed before adding more.

Add Beet Puree

After about 15 minutes, stir in the pureed beets. Continue adding broth and stirring until the rice is creamy and al dente, about 30 minutes total.

Finish with Cheese

Remove the risotto from heat and stir in the crumbled goat cheese and grated Parmesan. Season with salt and pepper to taste.

Serve

Plate the risotto and garnish with fresh parsley before serving. Enjoy your vibrant dish!

Pro Tips

For added flavor, roast the beets before pureeing them. This enhances their natural sweetness and depth.

Serving Suggestions

To enhance the flavors of your Beet Risotto, consider pairing it with a light arugula salad dressed in a lemon vinaigrette. The peppery notes of arugula will beautifully contrast the richness of the risotto and provide a more rounded meal experience. Additionally, you could top the dish with toasted nuts, like walnuts or pine nuts, for added crunch and depth.

For a hint of freshness, garnish with zests of lemon or orange peel right before serving. This citrus addition lifts the earthy flavors of the beets and goat cheese, making the dish feel even more vibrant. Serve your risotto warm, as it tends to harden upon cooling.

Make-Ahead and Storage Tips

Risotto is best served fresh due to its creamy texture, but if you want to prepare it ahead of time, cook the risotto until it’s just under al dente. When reheating, add in some extra broth to bring back the creaminess. Be aware that reheating risotto can change its texture, so adjusting liquid is crucial to maintain the right consistency.

For storing, place any leftover risotto in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, portion it out and freeze in a single layer on a baking sheet before transferring it to a freezer-safe bag—this will help prevent clumping. To reheat from frozen, let it thaw in the fridge overnight and warm gently with a splash of broth, stirring frequently.

Questions About Recipes

→ Can I make risotto ahead of time?

Risotto is best served fresh, but you can prepare the broth and sauté the aromatics ahead. Combine and finish right before serving.

→ What can I use instead of goat cheese?

You can substitute with feta cheese or even cream cheese for a different texture and flavor.

→ How do I store leftovers?

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth.

→ Can I add other vegetables to this risotto?

Absolutely! Asparagus, peas, or spinach can complement the flavors beautifully.