Beetroot Risotto with Goat Cheese, Wild Garlic and

Name: Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 milliliters Vegetable Stock; 2 Roasted Medium-sized Beetroots (I Used One Yellow And One Red); 1 Medium Sized Yellow Onion; 2 cloves Garlic; 2 Tablespoons Olive Oil; 180 grams Arborio Rice; 80 grams Soft Goat Cheese; 3 Tablespoons Chopped Wild Garlic; 3 Tablespoons Chopped Parsley; 5 Tablespoons Ground Walnuts; 50 grams Grated Parmesan (or Any Other Hard Cheese For Vegetarians); Salt And Black Pepper

Servings: persons

600 milliliters Vegetable Stock
2 Roasted Medium-sized Beetroots (I Used One Yellow And One Red)
1 Medium Sized Yellow Onion
2 cloves Garlic
2 Tablespoons Olive Oil
180 grams Arborio Rice
80 grams Soft Goat Cheese
3 Tablespoons Chopped Wild Garlic
3 Tablespoons Chopped Parsley
5 Tablespoons Ground Walnuts
50 grams Grated Parmesan (or Any Other Hard Cheese For Vegetarians)
Salt And Black Pepper

1
Set a pot with the vegetable broth on medium-low heat.
2
Peel beetroot and add scraps to the broth to give it more color.
3
Finely chop onion and mince garlic.
4
Heat olive oil in a large skillet over medium heat.
5
Saute onion and garlic for about 2 minutes or until translucent.
6
Add rice, increase heat to medium-high, and cook for 2 more minutes until grains are coated with oil and translucent.
7
Add first ladle of warm vegetable broth.
8
Let liquid evaporate before you add the next one.
9
Cook for around 1520 minutes until soft but not mushy, adding one ladle of stock at a time.
10
Dice the beetroot and crumble goat cheese.
11
Add them to rice together with chopped wild garlic and parsley, ground walnuts and grated Parmesan.
12
Season with salt and back pepper to taste.
13
Enjoy!

525

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 600 milliliters Vegetable Stock, 2 Roasted Medium-sized Beetroots (I Used One Yellow And One Red), 1 Medium Sized Yellow Onion, 2 cloves Garlic, and more.

Yes, Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts 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, Wild Garlic and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions