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.