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Beetroot Risotto

Risotto with Beets & Goat Cheese

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5 from 1 review

  • Author: Cook Homey
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


Few dishes are as warm and comforting as this beetroot risotto! This delightful risotto fuses beetroot and melty cheese to make an unforgettable vegetarian dish!


Units Scale
  • 3 beets (medium-sized, ca. 450g)
  • 250 g rice (arborio)
  • 1.4 l vegetable broth
  • 2 cloves of garlic
  • 1 yellow onion (or shallot)
  • 1 tablespoon of olive oil
  • 2 tablespoons of butter
  • 1 glass of red wine
  • 1 tablespoon of balsamic vinegar
  • 100 g of goat cheese
  • A handful of fresh dill
  • Salt and pepper to taste


Prepare the Beets:

  1. Thoroughly wash the beetroots.
  2. Cook the beets one of two ways, in the oven or on the stovetop. To bake them, preheat an oven to 400°F, gently toss them in oil then bake for 50 minutes to 1 hour or until tender. To prepare them on the stove, place beets in a medium stock pot and cover them with about 1 inch of water. Bring to a boil and reduce to a simmer. Cook until tender, about 30 minutes.*
  3. Grate the beets, and set a small amount aside for garnishing.


Prepare the Risotto:

  1. In one pot, heat up the broth that will be gradually added to the risotto.
  2. In a second pot or deep pan, heat the olive oil. Add one tablespoon of butter and finely chopped onion. Add the chopped garlic and cook for a few minutes.
  3. Add the rice, mix until it is fully coated with the butter/oil mixture, and let it toast for one to two minutes.
  4. Pour in the red wine. Cook until the wine has fully evaporated, or about 2 minutes. Add the grated beetroot and stir.
  5. Gradually start adding the hot broth, about one ladle at a time. Allow the broth to fully incorporate before adding more broth. Season with salt, black pepper, and thyme (optional).
  6. Add the balsamic vinegar then continue to pour in the broth, and allow it to fully incorporate.
  7. After about 16 minutes you should have used almost all of the broth. Check the rice for doneness. You want the rice texture to be al dente.
  8. Taste the dish for seasonings and add salt and pepper as needed.
  9. Turn off the heat and fold in the goat cheese, chopped dill, and one tablespoon of butter. Serve with extra goat cheese, beetroot, and fresh dill.


*An alternative is to peel and grate the raw beetroot and add it to the risotto. But then, in my opinion, the risotto is not so tender and tasty.

**Baked beets can alternatively be pureed in a food processor and set aside to incorporate into risotto later.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Lunch
  • Method: Simmering
  • Cuisine: Italian


  • Serving Size: 4 servings , Amount per serving:
  • Calories: 478
  • Sugar: 11.1g
  • Sodium: 1862mg
  • Fat: 12g
  • Saturated Fat: 5.1g
  • Carbohydrates: 69.5g
  • Fiber: 4.9g
  • Protein: 16.6g
  • Cholesterol: 14mg

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