I’ll never forget the first time we made this beetroot and goats’ cheese risotto. The room went completely silent after the first bite – then came the gasps, the murmurs of “wow”, and finally, empty plates that were practically licked clean. There’s something magical about the marriage of earthy, sweet beetroot and tangy, creamy goat’s cheese. And when that combination wraps itself around warm, silky risotto rice… it’s not just dinner, it’s a story. A dish full of colour, soul, and unexpected comfort.
Whether we’re trying to impress guests, cook something luxurious just for ourselves, or find a vegetarian showstopper for the holidays – this is the recipe we go back to, again and again. It’s not only beautiful to look at (a deep pink that glows on the plate), but it’s incredibly satisfying and nourishing too.
Preparation Time
🍽️ Serves: 4 hungry people
⏱️ Total Time: About 50 minutes
🧑🍳 Difficulty: Medium
Time Breakdown:
Prep Time: 10 minutes
Cooking Time: 35–40 minutes
The Necessary Ingredients (possible in all kinds of variations)
Let’s talk about what we’ll need. Don’t worry – we can easily adapt this to what we have in the fridge or pantry!
2 tablespoons olive oil
1 small knob of butter (optional for extra creaminess)
1 small onion, finely chopped
2 garlic cloves, minced
250g risotto rice (Arborio or Carnaroli)
150ml dry white wine (optional – replace with vegetable stock if preferred)
750ml hot vegetable stock (keep it simmering on the stove)
300g cooked beetroot, grated or finely chopped (not pickled!)
100g soft goats’ cheese, plus extra to crumble on top
Salt and black pepper, to taste
Zest of 1 lemon (optional but adds brightness)
Fresh thyme or parsley, finely chopped (optional garnish)
Handful of rocket (arugula), for serving – optional but fabulous
If we want to veganize it:
Use vegan butter or skip it entirely
Swap goat’s cheese for a plant-based soft cheese or a creamy cashew cheese
Double-check that the wine is vegan (or use all veg stock)
For a gluten-free version:
All the ingredients are naturally gluten-free, just be sure your stock and cheese are too
Want a protein boost?
Add some toasted walnuts on top or stir through some cooked lentils
The Steps of Preparation (possible in all kinds of variations)
This part is where the magic happens – stirring gently, watching the colours change, and tasting as we go. Risotto isn’t hard, it just asks for our attention and a bit of love.
Heat the olive oil (and butter if using) in a large wide pan over medium heat.
Add the chopped onion and cook gently for 5–6 minutes until soft and translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the risotto rice and stir for 1–2 minutes to coat it in the oil and toast it slightly.
Pour in the white wine (if using) and let it bubble until almost evaporated.
Begin adding the hot vegetable stock, one ladle at a time, stirring constantly and waiting for each addition to absorb before adding the next.
Continue adding stock and stirring for about 20 minutes, until the rice is tender but still has a slight bite.
Stir in the grated or chopped beetroot and cook for another 5 minutes.
Add the goat’s cheese and stir until creamy and pink throughout.
Season with salt, black pepper, and lemon zest (if using), and adjust to taste.
Serve hot, topped with extra crumbled goat’s cheese, herbs, and a handful of fresh rocket.
Once the steps are done, we’re left with a risotto that feels like velvet on the tongue, rich and comforting but with a freshness that keeps us coming back for more. The beetroot gives it that unique depth and a colour that always gets a “wow”.
Nutritional Benefits
🧠 Beetroot is packed with nitrates, which help improve blood flow and brain function
❤️ Goat’s cheese is lower in lactose than cow’s cheese and easier to digest for many
🌾 Risotto rice provides slow-release carbohydrates, keeping us full longer
🧄 Garlic has antimicrobial properties and supports immune function
🧅 Onions contain prebiotics, which feed the good bacteria in our gut
🥗 Rocket adds vitamin C and iron, plus a peppery kick to balance the creaminess
🌿 Fresh herbs offer antioxidants and elevate the dish with aroma and flavour
💧 Hydrating and fibre-rich, beetroot also supports digestive health
Possible Additions or Upgrades
Add roasted walnuts or hazelnuts for a crunch
Mix in roasted butternut squash cubes for extra sweetness
Drizzle with balsamic reduction or truffle oil before serving
Swap in feta for a saltier, firmer cheese contrast
Use barley instead of risotto rice for a nutty, chewy twist
Stir through a spoon of horseradish cream for a spicy edge
Add crispy sage leaves on top for an autumnal touch
Serve with a poached egg on top – rich and runny!
Blend part of the beetroot into a purée before adding for a smoother texture
Questions and Answers About This Dish
Can I use raw beetroot instead of cooked?
Yes, but you’ll need to roast or boil it first – raw beetroot won’t cook quickly enough in the risotto.
What kind of goat’s cheese works best?
Soft and creamy works beautifully, but semi-firm goat cheese crumbled on top is also delicious.
Can I freeze this risotto?
Not recommended – risotto tends to become grainy and loses its creamy texture after freezing.
Can I make this in the Instant Pot?
Yes! Sauté the onion and garlic, add rice and wine, then the stock. Cook on high pressure for 6 minutes, quick release, then stir in the beetroot and cheese.
Is this dish kid-friendly?
Absolutely – the sweetness of the beetroot and the creamy texture usually win them over, especially if we skip the wine.
What wine pairs well with this dish?
A dry white like Sauvignon Blanc or a soft red like Pinot Noir complements the flavours beautifully.
Can I make this ahead of time?
Yes – cook until the rice is just underdone, then finish with beetroot and cheese before serving.
Is there a substitute for wine in this recipe?
Yes – just use an extra splash of stock and a squeeze of lemon juice at the end to brighten it up.
What if I don’t like goat’s cheese?
Use cream cheese, mascarpone, or even a mild feta – it’s still wonderful.
Can I make it more filling?
Yes – stir in lentils, top with nuts or seeds, or add roasted vegetables like pumpkin or carrots.
This dish has become a tradition in my home. We’ve served it on weeknights, anniversaries, and even as a Christmas main course. It’s nourishing and surprisingly luxurious – one of those recipes that makes you feel like a chef, even on an ordinary evening.
If you enjoyed this recipe, please share it with friends or post your version on social media! You’d be surprised how many people are just one beetroot risotto away from falling in love with home cooking all over again.
