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roasted beet risotto

Roasted Beet Risotto with goat cheese

  • Author: Paula Montenegro
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 main dishes 1x
  • Category: Grains
  • Method: Cooking
  • Cuisine: Italian



For the beets:

  • ¾ pound about beets
  • 1 Tbs olive oil
  • Salt and black pepper

For the risotto:

  • 5 cups broth, approximately
  • ½ cup red wine
  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1/3 cup minced shallots
  • 1 ½ cups Arborio or Carnaroli rice
  • 1 cup roasted beets (peeled)
  • 3 Tbs butter (diced)
  • 1/3 cup grated asiago cheese
  • 2 Tbs. chopped fresh parsley
  • Freshly grated black pepper
  • 2 oz. semi-soft goat cheese


For the beets:

  1. Preheat oven to 350ºF / 180ºC.
  2. On a large piece of aluminum foil, put washed, unpeeled beets. Drizzlewith olive oil, salt and pepper.
  3. 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:

  1. Dice half of the roasted beets, and grate the other half. Reserve.
  2. Bring broth to steady, slow simmer in a saucepan.
  3. 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.
  4. 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.
  5. 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.
  6. Stir as needed to prevent sticking.
  7. The risotto will take about 18 to 20 minutes, the rice will be tender but still firm.
  8. Remove the pan from the heat and immediately add the reserved 3 Tbs butter, asiago cheese, and parsley.
  9. Stir vigorously to combine with the rice.
  10. Add black pepper and check for salt, and add more if needed.
  11. Divide equally between the plates, add some crumbled goat cheese on top, a drizzle of olive oil and serve immediately.


Tips & tricks for making this recipe:

  • 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.

Keywords: beet risotto, roasted beet risotto