• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Nerd Cooks
  • Recipe Index
  • Privacy Policy
  • Contact Me
  • A Nerd Travels
menu icon
go to homepage
  • Summer
  • Recipe Index
  • About
  • Contact Me
  • Subscribe
subscribe
search icon
Homepage link
  • Summer
  • Recipe Index
  • About
  • Contact Me
  • Subscribe
×
A Nerd Cooks » Dinner » Risotto

Beet Risotto with Goat Cheese

Feb 13, 2017 · Modified: Feb 26, 2023 by Lauren Pacek · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I love it when you share my recipes!

230 shares
  • Share
  • Tweet
  • Flipboard
  • Mix
Jump to Recipe Print Recipe

Shredded beets lend an earthy sweetness and vibrant color to this risotto. Honey goat cheese is the perfect tangy complement.

Beet Risotto | A Nerd Cooks

By now, you all know that my love of risotto runs deep. I've shared varieties with sweet corn and roasted tomatoes, beer, cheese and sausage, pumpkin, as well as avocado and corn.

But this risotto? This risotto is full of bright red beets.

Beet Risotto | A Nerd Cooks

I don't know when it began, but I'm in the midst of a real love affair with beets. They taste like dirt, but in the absolute best way possible: sweet and earthy. I love to prepare them in many different ways: pickled; raw and sliced thinly in a salad; chopped and roasted with salt, pepper, and honey... and now, cooked into a creamy risotto.

Beet Risotto | A Nerd Cooks

✨ Recipe

Beet Risotto | A Nerd Cooks

Beet Risotto with Goat Cheese

Lauren Pacek
Shredded beets lend an earthy sweetness and vibrant color to this risotto. Honey goat cheese is the perfect tangy complement.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Risotto
Cuisine Italian
Servings 4
Calories 448 kcal

Ingredients
  

  • 3 medium-sized red beets
  • 5 cups vegetable or chicken broth
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 medium-sized shallot or onion , diced
  • 2 cloves garlic , minced
  • 1 ½ cups arborio rice
  • ½ cup Parmesan cheese , shredded
  • kosher salt and pepper , to taste
  • ¼ cup goat cheese crumbles , preferably honey goat cheese

Instructions
 

  • Start out by peeling and rinsing your beets. Given that they grow in the ground, they can be quite dirty, so a quick rinse after peeling keeps you from biting down on any kind of unpleasant grittiness later on. Grate/shred them using either a box grater or the shredder blade in a food processor. If you go the box grater route, bear in mind that the beets will stain, well, everything. Consider wearing a pair of rubber gloves while you grate by hand. Set the shredded beets aside.
  • Heat the 5 cups of broth and/or water in a medium sauce pan over medium heat. Bring it to a simmer and then turn it to low.
  • In a heavy-bottomed pan or dutch oven, heat the olive oil and butter until the butter melts. Add the shallot and garlic. Sauté until the garlic is very fragrant.
  • Add the arborio rice to the pot and stir so that every grain gets coated in the olive oil and butter.  Allow the rice to toast a bit, stirring occasionally. Once the rice starts to smell nutty, add the shredded beets, and stir to combine.
  • Turn the heat off under the broth, and add a couple of ladles of broth to the rice. Stir pretty much continuously until almost all of the liquid is absorbed. Add more liquid, continue stirring, and repeat the process until the risotto is creamy and the rice is no longer al dente (take a bite or two!). You may or may not use absolutely all of the broth.
  • Add the Parmesan cheese, stirring until it has been incorporated. Taste, and add salt and pepper. Ladle into bowls and top with crumbled goat cheese.

Nutrition

Serving: 1Calories: 448kcalCarbohydrates: 63gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 26mgSodium: 706mgFiber: 11gSugar: 17g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Tried this recipe?Let us know how it was!
Beet Risotto | A Nerd Cooks

More Risotto

  • bowl of cacio e pepe risotto with glass of wine, dish of cheese, and pepper mill in background
    Risotto Cacio e Pepe
  • Butternut Squash Risotto
  • corn and jalapeño risotto, garnished with burrata cheese and fresh basil, in a white bowl on a black and white granite countertop
    Corn and Jalapeño Risotto
  • Mushroom Risotto | A Nerd Cooks
    Mushroom Risotto

I love it when you share my recipes!

230 shares
  • Share
  • Tweet
  • Flipboard
  • Mix

Reader Interactions

Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. heather (delicious not gorgeous)

    February 20, 2017 at 2:45 pm

    whoa, that's bright! i love beets plain and in savory applications like this, but they turn a lot more... dirt/hearty/earthy tasting in sweets. and so a cake i once made with beet glaze was pretty, but a bit too one with nature for my liking.

    Reply
    • ANerdCooks

      February 20, 2017 at 3:08 pm

      You know, I haven't actually tried beets in a sweet application. I've seen recipes for Red Velvet cupcakes made red with beets, but have been a bit hesitant to make them.

      Reply

Primary Sidebar

Hi, I'm Lauren! I'm the recipe developer, photographer, and writer here at A Nerd Cooks. I'm a 30-something wife, mom, and scientist with a passion for mixing cocktails, brewing buzzy coffee drinks, and making other delicious beverages at home.

More about me →

Spring and Summer Drink Recipes

  • two glasses of lavender lemonade garnished with lemon wheels and lavender sprigs
    Lavender Lemonade
  • a glass of strawberry lemonade vodka cocktail garnished with mint
    Strawberry Lemonade Vodka Cocktail
  • 45 degree angle view of 2 limoncello spritz cocktails and a bottle of prosecco
    Limoncello Spritz
  • almost head on shot of 2 glasses of peach iced tea
    Peach Iced Tea
  • two glasses of raspberry iced tea
    Raspberry Iced Tea
  • three coupe glasses on a white marble slab, glasses are filled with pink liquid and are garnished with a cucumber slice
    Strawberry Cucumber Gimlet

See More Spring and Summer Drink Recipes →

Popular Recipes

  • a small goblet full of luxardo cherries on a wooden tray
    Homemade Luxardo Cherries
  • Two tall glasses full of Limoncello Gin Collinses and a bottle of gin.
    Limoncello Gin Collins
  • a glass of cold brew coffee topped with vanilla sweet cream cold brew.
    How to Make Sweet Cream Cold Foam
  • a large bottle full of homemade sour mix.
    The Very Best Sweet and Sour Mix Recipe
  • two key lime pie crush cocktails with straws
    Key Lime Pie Crush
  • three shot glasses with green tea shots
    How to Make the Best Jameson Green Tea Shot Recipe

Footer

↑ back to top

About

  • About A Nerd Cooks
  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2024 Foodie Pro on the Foodie Pro Theme

230 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.