Beetroot Risotto with Creamy Goat Cheese

Velvety Beetroot Risotto with Creamy Goat Cheese Crumble

Looking for a dinner recipe that’s as beautiful as it is delicious? This Beetroot Risotto with Creamy Goat Cheese is the answer. Whether you’re searching for an elegant vegetarian dinner, an easy risotto recipe, or simply a dish that’s both comforting and show-stopping, this one checks all the boxes. It’s creamy, flavorful, and surprisingly easy to master.

Inspiration

This recipe was inspired by the earthy sweetness of roasted beetroot and the creamy sharpness of goat cheese—a match made in culinary heaven. After enjoying a similar dish in a small countryside Italian bistro, I knew I had to recreate it at home. This version highlights the natural richness of beets while allowing the tang of the cheese to add contrast. It’s cozy enough for a quiet night in but elegant enough to serve guests.

Why You’ll Love It

• Creamy, earthy, and tangy all in one bite
• Naturally vegetarian and easy to make vegan
• Visually stunning with its vibrant magenta hue
• Perfect for weeknights or dinner parties

Quick Grocery List

For the Beetroot Base:

• Beetroot
• Olive oil
• Garlic
• Sea salt

For the Risotto:

• Olive oil
• Onion
• Garlic
• Arborio rice
• Dry white wine (optional)
• Vegetable broth
• Unsalted butter
• Parmesan cheese (or alternative)
• Salt and pepper

For the Creamy Goat Cheese Topping:

• Goat cheese
• Lemon zest
• Chopped chives or thyme

Things to Consider Before Preparing Your Meal

Prep & Cook Time:

Prep: 15 minutes
Cook: 30 minutes
Total Time: 45 minutes

Equipment Checklist:

• Large saucepan
• Small skillet
• Ladle
• Grater or food processor
• Stirring spoon
• Knife and cutting board

Dietary Adjustments:

• Vegetarian-friendly
• Easily adaptable to vegan

Serving Size:

Serves 4

General Notes

• Use freshly roasted beets for best flavor, but pre-cooked beets can be a time-saving alternative.
• Consistent stirring is the secret to the perfect risotto texture.
• Keep the broth warm throughout cooking to ensure even absorption and creaminess.

Creamy Beetroot Risotto with Goat Cheese – Easy Vegetarian Dinner Recipe

DifficultyMedium

Servings4

Prep time15 minutes

Cook time35 minutes

Total time50 minutes

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Ingredients:

For the Beetroot Base:

• 2 medium beets, peeled and grated, (or finely chopped)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Risotto:

• 1 tablespoon butter or olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• ½ cup dry white wine, (optional; can substitute with vegetable broth)
• 4 cups vegetable broth, (warm)
• Salt and pepper, to taste

For the Creamy Finish:

• ½ cup goat cheese, (plus more for topping)
• 2 tablespoons grated Parmesan, (optional)
• 1 tablespoon butter
• 1 tablespoon lemon juice
• Fresh herbs for garnish, (e.g., thyme, parsley, or basil)

Instructions:

• 1

  • Prepare the Beetroot Base:

  1. In a skillet over medium heat, warm the olive oil.
  2. Add garlic and sauté for 1 minute until fragrant.
  3. Add grated beets, salt, and pepper. Sauté for 8–10 minutes until softened. Set aside.
• 2

  • Make the Risotto:

  1. In a large saucepan, heat butter or olive oil over medium heat.
  2. Add onions and cook until translucent (about 5 minutes).
  3. Stir in Arborio rice and toast for 1–2 minutes.
  4. Pour in the white wine and cook until absorbed, stirring constantly.
  5. Gradually add warm vegetable broth one ladle at a time, stirring continuously. Allow each addition to absorb before adding more (about 20–25 minutes total).
  6. Midway through cooking, stir in the sautéed beetroot mixture.
• 3

  • Creamy Finish:

  1. Once the rice is al dente and creamy, reduce heat to low.
  2. Stir in goat cheese, Parmesan (if using), butter, and lemon juice. Mix until smooth and creamy.
  3. Season to taste with salt and pepper.
• 4
  • Serve:

  1. Plate the risotto, top with crumbled goat cheese and fresh herbs.
  2. Optional: drizzle a bit of olive oil or balsamic glaze for an elegant finish.

Equipment

• Medium skillet
• Large saucepan or deep sauté pan
• Wooden spoon or silicone spatula
• Ladle
• Measuring cups and spoons
• Grater (for beets)
• Chef’s knife and cutting board

Nutrition

Calories	370
Carbohydrates	44g
Cholesterol	20mg
Fat	16g
Fiber	5g
Protein	9g
Saturated Fat	6g
Sodium	580mg
Sugar	7g
Trans Fat	0g
Unsaturated Fat	8g

Substitutions

• Parmesan Cheese: Swap for nutritional yeast or vegan cheese.
• Goat Cheese: Try ricotta, feta, or a plant-based spread.
• White Wine: Use more broth if avoiding alcohol.

Variations

• Add chopped walnuts for crunch.
• Use golden beets for a more subtle flavor.
• Top with a poached egg for added richness.
• Stir in baby spinach for extra greens.

Let’s Get Cooking

Pro Tips:

• Toasting the rice before adding liquid deepens the flavor.
• Stir gently but consistently to avoid breaking the grains.
• Add beetroot in the final 10 minutes to preserve color and texture.

Nutrition Breakdown (Per Serving)

• Calories: 435 — Balanced for a satisfying vegetarian meal.
• Carbohydrates: 52g — Provides energy; use less rice for lower carb.
• Cholesterol: 22mg — Mainly from butter and cheese; use vegan substitutes to reduce.
• Fat: 18g — Healthy fats from olive oil and cheese.
• Fiber: 5g — Beetroot and Arborio rice both contribute.
• Protein: 12g — Enhanced by cheese; add legumes for a boost.
• Saturated Fat: 9g — Goat cheese is the main contributor.
• Sodium: 470mg — Use low-sodium broth to reduce.
• Sugar: 8g — Naturally occurring in beets.
• Trans Fat: 0g — This recipe is trans fat–free.
• Unsaturated Fat: 7g — From olive oil and goat cheese.

Storing and Reheating

Store risotto in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water. Avoid microwaving, which can turn the risotto gummy. Keep goat cheese topping separate and add fresh after reheating.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
A: You can prepare the beet base and chop ingredients ahead, but risotto is best served fresh.

Q: Can I use frozen beets?
A: Yes, but thaw and drain them thoroughly before use.

Q: What’s the best wine to pair with this dish?
A: Try a dry white like Sauvignon Blanc or even a light Pinot Noir.

Q: How can I make this dish vegan?
A: Use vegan butter, plant-based Parmesan, and a vegan goat cheese alternative.

Q: Can I freeze leftover risotto?
A: It’s not ideal—freezing can alter the texture. If necessary, freeze in a flat layer and reheat gently.

Q: What if I don’t have Arborio rice?
A: Carnaroli or Vialone Nano are good alternatives. Avoid long-grain rice.

Engage and Share

Tried this recipe? Let us know how it turned out in the comments below! We’d love to see your version—tag us on social media or share your favorite twist. Looking for more dinner rice dishes – check these out:

• Tender Instant Pot Sesame Ginger Beef & Rice
• Tropical Pineapple Fried Rice with Cilantro
• Fiery Ginger & Kimchi Cauliflower Rice