Beet Risotto with Goat Cheese is a delicious dish that’s perfect for Valentine’s Day but craveable every day of the year!
I’ve mentioned in previous posts that I LOVE making risotto in the winter.
Standing in front of a warm stove and unconsciously stirring away is a bit like meditation for me. And, as an added bonus, you’re left with a pot of creamy, comforting deliciousness at the end.
Love or hate the holiday, Valentine’s Day is coming. What’s more suitable than a bowl of bright red beet risotto with goat cheese?
Even if you’re single, and staying home for the occasion, you need this dish in your life! Plus, it will pair awesomely with a bottle of sparkling wine, which is always appreciated on this holiday. Again, if you’re single… more wine for you!
Are you one who likes to go out on Valentine’s or would you prefer to stay in? I know that here in Portland, if you’re not on the ball with making your dinner reservations, you can be out of luck pretty quickly! And, I have not even started thinking about booking someplace yet…
This beet risotto with goat cheese is the perfect dish to cook with your date.
There’s not a lot of work, just a lot of stirring. So, there’s plenty of time to just hang out in the kitchen, enjoy a glass of wine and turn on some Frank Sinatra. Plus, the wine’s cheaper at home, so you can splurge on an extra special bottle! (Or, go the budget-friendly sparkling wine route and buy 2 bottles.)
This creamy risotto has a hint of sweetness from the beets and the tanginess of the goat cheese balances it out perfectly. However, if you’re not a goat cheese fan, you can always substitute in some feta or parmesan.
Top your beautiful bowls of beet risotto with a sprinkle of fresh dill (and some reserved beet greens if you’ve got them) and you’ve got yourself one stunningly gorgeous dish that’s perfectly suitable for Valentine’s Day but absolutely necessary to be consumed more that once a year.
It’s just that good.
What to Serve with Beet Risotto
- I like to serve this beet risotto with goat cheese with a simple arugula salad on the side. You could also try serving it with this shaved fennel salad.
- MORE —> 35+ EASY sides for risotto!
More Risotto Recipes:
- Caprese Tomato Risotto
- Chicken Risotto
- Shrimp Risotto
- Mushroom Risotto with Truffle Mousse
- Lemon Risotto with Mascarpone
- Pumpkin Risotto with Goat Cheese
- Pea Risotto with Mascarpone, Mint & Prosciutto
- Seared Scallops with Sweet Pea, Lemon & Tarragon Risotto
Wine Pairings with Beet Risotto
- This beet risotto will pair awesomely with a sparkling wine – rosé or otherwise. (Here are some great budget friendly options) The effervescence helps cut down the creaminess of this dish and the sweetness of the beets is complimented nicely by the acidity of the wine.
- Want a red wine? Try pairing this risotto with a Beaujolais – Its bright, berry flavors and hint of acidity stand make a great compliment to this dish.
If you loved this Beet Risotto I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
PS – Don’t forget about these 25+ other pink food recipes for Valentine’s Day too!
Beet Risotto Recipe
- 3 medium beets (trimmed)
- 3 1/2 cups bone broth (or reduced-sodium chicken broth or vegetable broth)
- 3 cups water
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 2 cups Arborio rice
- 1/2 cup dry vermouth (or dry white wine)
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup goat cheese
- 1/4 cup fresh dill (chopped (for garnish) )
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until somewhat smooth. Dice the remaining beet into 1/2 inch cubes.
- While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.
- Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.
- Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
- Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.
- Top bowls of risotto with crumbled goat cheese and dill. Serve immediately.
Note: This recipe was originally published in February 2015. It was updated January 2018 to update the photographs. The recipe remains unchanged.
37 thoughts on “Beet Risotto with Goat Cheese”
I’ve never had beet risotto before. Will have to try since we still have a few beets in our garden. Thanks for the recipe!
You are welcome Vy! Jealous that you grow your own beets!
I love beets in absolutely any form! I especially love the pomegranate on top too! This is definitely perfect for Valentines day but I think I will be making this soon! 🙂
This sounds amazing! I’m on a beet kick and a goat cheese kick but never thought of putting the two together. Can’t wait to give it a try! I might throw in a few walnuts for good measure 🙂
I think that walnuts will be a perfect addition Janel!
I love roasted beets and using them to add zing to risotto is genius. The flavor combinations in this dish sound truly extraordinary and I’m pinning and yumming it so I don’t forget to make it – even though (hopefully) winter is gone:)
So glad winter is in the rear view window! I hope you enjoy this when the cold weather rolls around again!
Such a delicious and colorful salad! Great way to incorporate beets!
Thanks Allie – I was initially thinking it’d be great for Valentines Day – But now I’m thinking it would work for the 4th of July too!
I absolutely love beets, and risotto, so together I’m sure they are even better! and what a gorgeous color
Thank you Heather – I’m a huge fan of the bright pink color!!! Plus, it tastes good 😉
I was never a fan of beets…but, lately, they’re growing on me! I will have to try this recipe!
Amy – I wasn’t a huge beet fan either, but my BF loves them. They’ve grown on me tremendously!
Seriously – so gorgeous! That color is so saturated! I love beets and goat cheese, can not wait to try this.
Thank you Jessica! I think it’s perfect for Valentine’s Day with its bold, red color!
Two items I love and one dish. This sounds easy enough and absolutely delicious! I will be saving this recipe for the future!
Such a gorgeous vibrant dish! I’ve never had beet risotto but it sounds lovely!
Beet risotto for one please! Oh and yes to the sparkling wine! I love beets so this is right up my alley. The colors are just so gorgeous, it screams fresh! Thank you for sharing. Excited to try it!
I hope you enjoy Breona!
What a gorgeous dish! So pretty
Such a visually stunning dish..I need this in my life!!! seriously, I love risotto, and yes nothing better than making risotto, it´s very relaxing….at least for me it is….amazing recipe
Well, you’ve got my number when it comes to beets and goat cheese together – it’s such a wonderful combination. I once had a wonderful warm beet salad with goat cheese at Brasserie Les Halles in NYC and it totally convinced me of this combination as a classic. Thanks for posting!
This looks amazing! I made risotto the first time about two months ago it is a fun but tedious process constant stirring but well worth it. And to top it off with goat cheese makes it even better!
I’m a bit of a weirdo – I love the stirring process just because I get to stand over the hot stove (and I’m always freezing). Cheers Gina!
Made this tonight and it was absolutely incredible! Will be making again!
I’m so glad you liked it Katelyn!
Made this for my daughter’s 27th birthday this weekend. I can’t tell you the number of times everyone at the party remarked how delicious this was and the presentation of the bright red risotto is just over the top. I’d make this again 100 times over.
I’m so happy to hear that! I’m so glad it was such a hit!
Awesome recipe.. but one question. When does the beet purée get incorporated??
Thanks Jenna – The beet puree gets stirred in at the same time as the chopped beets. I just updated the recipe to make it more clear. Thanks for pointing that out and thanks for stopping by!
Delish! But salty, as it stands. I would do half broth, half plain water.