If you like risotto you're going to love this rich, creamy and flavorful beet version! And the tangy crumbled goat cheese on top, that's just the final touch. It's ready to serve in 30 minutes, considering you have your beets roasted.
Rice is such a versatile ingredient.
You take your time to prepare the ingredients for this risotto, and then slowly go from sizzling to creamy. The next day, you make the best risotto cakes.
I admire Italians for taking the simplest ingredients and turning them into jewels. Dishes that have depth and flavor and color, not to mention richness.
Almost anything can go into a risotto. I cannot think of a vegetable or condiment that doesn't complement rice. Even rice pudding can be made risotto style with fruits and milk (or cream!)
This is more of an Indian summer or pink risotto, as it's called in some books. The intense colors make for a striking dish.
How to roast beets
- Preheat oven to 350°F /180°C.
- Wash well, dry and cut stems and leaves (don't throw them away, just google recipes with beet leaves).
- Put raw, unpeeled beets in a large piece of aluminum paper (image above), season with salt and pepper and gather the foil to make a packet. Prick a few times with a fork without tearing it.
- Roast for 45 to 60 minutes. It depends a lot on the size of the beets. These were medium. The flesh should be very soft and a fork easily pierces the beets.
- Let cool until you can handle them and peel off the skin.
Steps for making risotto:
- Have ready the simmering stock.
- Saute shallots until translucent.
- Add a splash of red wine, scrape any browned bits from the bottom and let evaporate.
- Add rice and stir to coat well with the butter and oil.
- Add chopped or grated beets and start adding stock by ½ cupfuls, and stir until it is almost evaporated before adding the next.
- End by adding butter, cheese, and herbs and stirring quickly altogether.
- Serve immediately.
What rice should you use in a risotto?
We need short-grain, glutinous rice to make this superb dish. This means the rice has a high starch content and absorbs more liquid than your regular supermarket.
You might find your favorite in time, but if this is your first time making risotto, the first two are very easily found in most supermarkets and gourmet stores.
Learn to enjoy making risotto, and eating it!
Related recipes you might like:
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For the beets:
- ¾ pound about beets
- 1 tablespoon olive oil
- Salt and black pepper
For the risotto:
- 5 cups broth, approximately
- ½ cup red wine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ⅓ cup minced shallots
- 1 ½ cups Arborio or Carnaroli rice
- 1 cup roasted beets (peeled)
- 3 tablespoons butter (diced)
- ⅓ cup grated asiago cheese
- 2 tablespoons chopped fresh parsley
- Freshly grated black pepper
- 2 oz semi-soft goat cheese
For the beets:
- Preheat oven to 350ºF / 180ºC.
- On a large piece of aluminum foil, put washed, unpeeled beets. Drizzlewith olive oil, salt and pepper.
- Lift the foil to encase the beets and make a pouch. Prickle a few times with a fork, and bake for 45 to 55 minutes, until a knife can be easily inserted. Let cool and peel.
For the risotto:
- Dice half of the roasted beets, and grate the other half. Reserve.
- Bring broth to steady, slow simmer in a saucepan.
- Heat butter and oil in a heavy pan over moderate heat. Add shallots, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown it.
- Add the rice and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add red wine and stir until completely absorbed.
- Add ½ cup of broth and all of the beets. Stir well and wait until the liquid is almost absorbed. Then continue adding the simmering broth, ½ cup at a time.
- Stir as needed to prevent sticking.
- The risotto will take about 18 to 20 minutes, the rice will be tender but still firm.
- Remove the pan from the heat and immediately add the reserved 3 Tbs butter, asiago cheese, and parsley.
- Stir vigorously to combine with the rice.
- Add black pepper and check for salt, and add more if needed.
- Divide equally between the plates, add some crumbled goat cheese on top, a drizzle of olive oil and serve immediately.
Beets: the beets can be roasted ahead and kept for a few days in the refrigerator.
Soffrito: I like to use shallots for this recipe. Regular onion also works.
Stock: I like to have it simmering slowly. Use whatever type of broth or homemade stock you want.
Salt: the amount of salt in any risotto depends on what type of broth you are using. I find that the broth is enough and don't add any extra salt, just pepper.
Cheese: Parmesan or asiado are the right cheeses to use in the final stirring of risotto. I like to serve this beet risotto with crumbled goat cheese.
Rice: use good risotto rice, such as Arborio or Carnaroli. They are starchier and that is essential for a creamy risotto. You can buy risotto rice (Arborio and Carnaroli) online.
- Prep Time: 15
- Roasting beets: 50
- Cook Time: 20
- Category: Grains
- Method: Cooking
- Cuisine: Italian
Keywords: beet risotto
Very adapted from Risotto by J. Barrett and N. Wasserman