Beet Risotto with Goat Cheese
Creamy beet risotto made with roasted beets, arborio rice, and tangy goat cheese. A beautiful vegetarian dinner ready in about 30 minutes.
Servings 6
Calories 445kcal
Ingredients
For Beet Risotto
- 8 oz cooked beets peeled
- 2 cups arborio rice
- 1/2 cup dry white wine
- 6 cups vegetable stock warm
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 tablespoons parsley chopped
- 4 oz goat cheese crumbled
- 1 tablespoon butter
- 2 teaspoons olive oil
- Salt and pepper to taste
Instructions
- Cut one beet into small matchsticks or dice. Grate the remaining beets. Set aside.
- Heat vegetable stock in saucepan over low heat and keep warm.
- Heat olive oil in large skillet over medium heat.
- Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
- Add arborio rice and stir well to coat in oil. Season lightly with salt and pepper.
- Add diced beet and grated beet. Stir to combine.
- Pour in white wine and cook until absorbed.
- Add warm stock 2 ladles at a time, stirring often. Wait until mostly absorbed before adding more.
- Continue adding stock until rice is creamy and tender, about 18 to 20 minutes.
- Stir in butter and parsley. Adjust seasoning.
- Remove from heat and crumble goat cheese over top. Serve immediately.
Notes
- Pre-cooked store-bought beets save time.
- Use vegetable broth for a fully vegetarian version.
- For extra richness, stir in Parmesan before serving.
- Best enjoyed fresh, risotto thickens as it sits.
Nutrition
Calories: 445kcal | Carbohydrates: 67g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 462mg | Potassium: 473mg | Fiber: 3g | Sugar: 7g | Vitamin A: 380IU | Vitamin C: 5.8mg | Calcium: 51mg | Iron: 4.2mg
