Beetroot Risotto With Goat Cheese Recipe

Name: Beetroot Risotto With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beets, peeled, cleaned, and roughly chopped (frozen is a great option, too); 1/4 cup olive oil; 1 pinch kosher salt; 1 pinch freshly ground black pepper; 2 quarts vegetable or chicken stock; 4 tablespoons unsalted butter; 4 shallots, finely minced; 2 cups Arborio rice; 1 cup La Crema Rose; 1/2 cup sour cream; 8 ounces goat cheese, chunked into large pieces; 1 pinch chopped chives, for garnish

Servings: persons

2 pounds beets, peeled, cleaned, and roughly chopped (frozen is a great option, too)
1/4 cup olive oil
1 pinch kosher salt
1 pinch freshly ground black pepper
2 quarts vegetable or chicken stock
4 tablespoons unsalted butter
4 shallots, finely minced
2 cups Arborio rice
1 cup La Crema Rose
1/2 cup sour cream
8 ounces goat cheese, chunked into large pieces
1 pinch chopped chives, for garnish

1
Preheat oven to 400u00b0F. Toss the beets with olive oil, salt, and pepper roast on a quarter sheet pan until tender, about 25 to 30 minutes. Set aside to cool slightly.
2
In a small saucepan, bring stock to a simmer and keep warm over a low flame.
3
In a medium braiser or any wide-bottomed, high-sided pan, melt butter and saute shallots for a couple minutes, or until translucent. Stir in the rice, coating each grain until butter-slicked. Splash in the wine and reduce, stirring constantly.
4
Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 18 to 20 minutes.
5
Meanwhile, puree the roasted beets with sour cream until very smooth.
6
When cooked to your liking (I like my rice with a slight bite in the middle), stir in the beet and sour cream puree. Season to taste with salt and pepper.
7
Garnish risotto with goat cheese chunks and chives.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds beets, peeled, cleaned, and roughly chopped (frozen is a great option, too), 1/4 cup olive oil, 1 pinch kosher salt, 1 pinch freshly ground black pepper, and more.

Yes, Beetroot Risotto With Goat Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beetroot Risotto With Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions