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.
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.
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.
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).
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.
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.
Wine: A crisp white like Sauvignon Blanc, or a dry rosé.
Side: A light arugula salad with lemon vinaigrette or crusty sourdough.
For a vegan version, omit goat cheese and Parmesan, or use plant-based alternatives.
Roasted walnuts or pistachios make a nice crunchy topping.
4 servings