A vibrant and earthy risotto with the sweetness of roasted beetroot and the creamy tang of goat cheese. This dish is as stunning in color as it is in flavor — perfect for a dinner party or an elegant vegetarian meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Risotto
1 ½ cups arborio rice
1 small onion, finely chopped
2 tbsp olive oil
2 tbsp butter
3 cups vegetable stock (warm)
1 cup dry white wine (optional – replace with more stock if desired)
2 medium beetroots, roasted and puréed (see instructions below)
½ cup grated Parmesan cheese (optional)
Salt and black pepper to taste
For Garnish
3 ½ oz soft goat cheese, crumbled
Fresh thyme or microgreens
A drizzle of olive oil (optional)
Extra roasted beetroot wedges or slices (optional)
Roast the Beetroot
1
Preheat the oven to 200°C (400°F).
Wash and wrap whole beets in foil, then roast for 45–60 minutes until tender.
Let cool slightly, peel, and blend into a smooth purée. Set aside.
Cook the Risotto
2
In a large skillet or saucepan, heat olive oil and 1 tbsp butter over medium heat.
Add chopped onion and cook for 4–5 minutes until translucent.
Stir in arborio rice and toast for 1–2 minutes until edges are slightly translucent.
Pour in white wine (if using) and stir until absorbed.
Add Stock Gradually
3
Begin adding warm vegetable stock, ½ cup at a time.
Stir frequently, letting each addition absorb before adding more.
Continue until rice is creamy and al dente (about 18–20 minutes).
Finish with Beetroot and Cheese
4
Stir in the beetroot purée and cook for 2–3 minutes until well combined and heated through.
Add remaining 1 tbsp butter and Parmesan cheese (if using).
Season with salt and pepper to taste.
To Serve
5
Spoon risotto into bowls or plates.
Top with crumbled goat cheese and fresh thyme or microgreens.
Optionally drizzle with olive oil and garnish with extra beet slices.
Pairing Suggestions
6
Wine : A crisp white like Sauvignon Blanc, or a dry rosé.
Side : A light arugula salad with lemon vinaigrette or crusty sourdough.
Notes
7
For a vegan version, omit goat cheese and Parmesan, or use plant-based alternatives.
Roasted walnuts or pistachios make a nice crunchy topping.
Ingredients For the Risotto
1 ½ cups arborio rice
1 small onion, finely chopped
2 tbsp olive oil
2 tbsp butter
3 cups vegetable stock (warm)
1 cup dry white wine (optional – replace with more stock if desired)
2 medium beetroots, roasted and puréed (see instructions below)
½ cup grated Parmesan cheese (optional)
Salt and black pepper to taste
For Garnish
3 ½ oz soft goat cheese, crumbled
Fresh thyme or microgreens
A drizzle of olive oil (optional)
Extra roasted beetroot wedges or slices (optional)
Directions Roast the Beetroot
1
Preheat the oven to 200°C (400°F).
Wash and wrap whole beets in foil, then roast for 45–60 minutes until tender.
Let cool slightly, peel, and blend into a smooth purée. Set aside.
Cook the Risotto
2
In a large skillet or saucepan, heat olive oil and 1 tbsp butter over medium heat.
Add chopped onion and cook for 4–5 minutes until translucent.
Stir in arborio rice and toast for 1–2 minutes until edges are slightly translucent.
Pour in white wine (if using) and stir until absorbed.
Add Stock Gradually
3
Begin adding warm vegetable stock, ½ cup at a time.
Stir frequently, letting each addition absorb before adding more.
Continue until rice is creamy and al dente (about 18–20 minutes).
Finish with Beetroot and Cheese
4
Stir in the beetroot purée and cook for 2–3 minutes until well combined and heated through.
Add remaining 1 tbsp butter and Parmesan cheese (if using).
Season with salt and pepper to taste.
To Serve
5
Spoon risotto into bowls or plates.
Top with crumbled goat cheese and fresh thyme or microgreens.
Optionally drizzle with olive oil and garnish with extra beet slices.
Pairing Suggestions
6
Wine : A crisp white like Sauvignon Blanc, or a dry rosé.
Side : A light arugula salad with lemon vinaigrette or crusty sourdough.
Notes
7
For a vegan version, omit goat cheese and Parmesan, or use plant-based alternatives.
Roasted walnuts or pistachios make a nice crunchy topping.
Beetroot and Goat Cheese Risotto
