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Beetroot risotto, also called beet risotto, is one of those recipes that feels like pure comfort food while still being elegant enough for a dinner party. The roasted beets give it sweetness and depth, the creamy risotto base makes it rich and satisfying, and the vibrant color brings a sense of excitement to the table. It is a perfect fall recipe that also works year-round if you want something cozy and vegetarian. If you want a recipe that looks impressive but is not difficult to make, then this dish delivers exactly that.
What Makes Risotto Creamy
One of the most common questions about risotto is why it turns out creamy even though there is no cream in the dish. The secret lies in the rice itself and the cooking technique. Risotto rice has a high starch content that is gradually released as the grains are stirred with hot stock. This starch combines with the butter and Parmigiano Reggiano at the end, creating a naturally creamy consistency. The grains should be tender but still have a little bite in the center, known as al dente. You know your beetroot risotto is done when it flows slowly off a spoon, not too runny but not stiff either.
See how to make the recipe in this video.
The Importance Of The Right Pan
A good sauté pan makes a big difference when cooking risotto. The wide base allows the rice to spread evenly so that it can absorb the stock at the right pace. A heavy bottom prevents burning and helps you control the heat, which is crucial since risotto is all about slow absorption. Using a thin pan often leads to hot spots where the rice cooks unevenly. If you are looking for a reliable option, I recommend this sauté pan. It has the right balance of size, weight, and heat retention to make creamy beet risotto turn out perfectly.
Choosing The Best Risotto Rice
Not all rice varieties work for risotto. The most common choice is Arborio, which is easy to find and holds its shape while releasing starch. Carnaroli is often called the king of risotto rice because it gives an even creamier result and is less likely to overcook. Vialone Nano is smaller in grain size and often used in northern Italy for delicate risottos. When making beetroot risotto, you can use any of these varieties; the important part is that the rice absorbs stock slowly and maintains that al dente bite.
Why The Stock Matters
The stock is the backbone of any risotto. A good homemade stock brings layers of flavor and turns a simple rice dish into something unforgettable. Store-bought versions can work in a pinch, but they are often one-dimensional and salty. When you make your own chicken, duck, or beef stock, you control the ingredients and get a cleaner taste that enhances the beetroot risotto instead of overpowering it. If you want to learn how to make stock from scratch, I have recipes for making chicken, duck, and beef stock linked below. Investing time in a good stock is one of the easiest ways to elevate your cooking.
A beet risotto should not only taste good; it should look stunning on the plate. Many recipes miss the mark by roasting all the beets and adding them only at the end. While that works for flavor, it does not create the vivid red color that makes this dish special. The trick is to grate one raw beetroot and add it directly into the simmering stock. As the rice absorbs the liquid, it picks up the bright pigment and turns a gorgeous shade of red. The key is not to overboil the stock, otherwise the color dulls.
Some people use red wine instead of white wine to boost the hue, but that often leaves the risotto with an overpowering wine flavor. Sticking to grated beetroot in the stock gives you a clean, earthy flavor and that irresistible deep color.
Why Goat Cheese On Top Works So Well
The roasted beetroot brings sweetness, the rice provides creaminess, and the Parmigiano adds nutty saltiness. What completes the dish is the topping of soft goat cheese. The tangy, slightly sharp flavor of goat cheese balances the sweetness of the beets and cuts through the richness of the risotto. As it melts gently into the hot rice, it creates pockets of creaminess that make each bite exciting. This combination is why beetroot risotto with goat cheese has become such a beloved recipe for fall and winter.
Goat cheese as a topping takes the beetroot risotto to another level.
Other Vegetarian Risottos To Try
If you enjoy this beet risotto, you might also love experimenting with other seasonal vegetables. One of my favorite options is asparagus risotto, which has a lighter, fresher flavor and works beautifully in spring. You can find my recipe below. The technique is similar, and once you master the process, you can make endless variations using whatever vegetables are in season.
Risotto is only as good as the cheese you finish it with. Parmigiano Reggiano is the classic choice, and grating it fresh is absolutely essential. Pre-grated cheese from the store is often dry, lacking in flavor, and coated with anti-caking agents. When you grate a wedge of real Parmigiano, you unlock its nutty aroma and allow it to melt seamlessly into the hot rice. If you do not already own a sturdy cheese grater, I recommend this one. It is sharp, durable, and makes quick work of grating Parmigiano, which you will appreciate when making risotto regularly.
The secret behind the vibrant color of the beetroot risotto lies in how you prepare the stock.
Bringing It All Together
Beetroot risotto is more than just a dish; it is a balance of technique, ingredients, and care. The roasted beets provide caramelized depth, the grated raw beetroot colors the stock with vibrant red, and the slow stirring releases the rice starch to build a naturally creamy texture. A good homemade stock is the foundation, and finishing with fresh Parmigiano and goat cheese turns it into something unforgettable. Whether you are cooking for a cozy dinner at home or impressing friends at a fall gathering, beet risotto shows how simple ingredients can become extraordinary when given the right attention.
If you are looking for a vegetarian recipe that feels indulgent yet wholesome, beetroot risotto is a perfect choice. It is creamy without cream, colorful without artificial ingredients, and satisfying without being heavy. Once you master the technique, you will want to make it again and again, experimenting with different toppings and seasonal twists. For anyone looking to add a new recipe to their fall favorites, this beetroot risotto deserves a spot on the list.
Creamy beetroot risotto made with roasted beets, Parmigiano Reggiano, and tangy goat cheese. A vibrant fall recipe that is vegetarian, comforting, and perfect for dinner.
Total Time:2 hours 10 minutes
Yield:4 portions 1x
Ingredients
Scale
2 large beetroots, cut into wedges
1 large beetroot, grated
7 tbsp olive oil
8 sprigs thyme, cut in thirds
4 sprigs sage, very roughly chopped
12–15 dl (5–6 cups) chicken, duck, or vegetable stock
Place the beetroot wedges on a roasting tray and drizzle with 4 tbsp olive oil. Add thyme and sage, season with salt and black pepper, and mix well.
Cover with aluminium foil and roast in the oven at 200°C (400°F) for 30 minutes. Remove the foil and roast for another 45–60 minutes until the beetroot is caramelized.
Heat up the stock in a saucepan and add the grated beetroot. Let simmer for a few minutes so the stock becomes infused with color and flavor.
Heat 3 tbsp olive oil and 1 tbsp butter in a sauté pan. Add the chopped shallots and let them soften. Season with salt and black pepper.
Add the risotto rice and sauté for a few minutes until the grains are slightly translucent at the edges.
Pour in the white wine and stir until it is completely absorbed.
Begin adding the hot stock, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding the next ladle. Continue until the risotto is creamy but the grains still have a slight firmness in the center (al dente).
Mix in some of the roasted beetroot wedges, saving the rest for garnish.
Stir in the grated Parmigiano Reggiano and the remaining 3 tbsp butter, letting it melt into the risotto for a glossy, rich finish. Taste and adjust the salt, if needed.
Serve immediately, topped with goat cheese slices, the remaining roasted beetroot wedges, and extra Parmigiano. Enjoy!
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