Beet Risotto with Goat Cheese (Creamy + Delicious!)

Beet Risotto with Goat Cheese is a delicious dish that’s perfect for Valentine’s Day but craveable every day of the year!

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? Plus, 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.

 Ingredients needed

• Arborio Rice – AKA risotto rice! It’s creamier and chewier than other types of rice. This is the standard rice used for all risotto recipes.
• Beets – I used red beets to give this risotto it’s gorgeous color. However, you can also use golden beets.
• Broth – Bone broth, parmesan broth, vegetable broth, chicken broth or stock.
• Butter – I prefer to use unsalted butter so that I can control the seasonings.
• Onions + Garlic
• Dry White Wine – Like a dry Sauvignon Blanc or Pinot Grigio. Here are 13+ of my favorite white wines for cooking. Or, to make this without wine, you can use dry vermouth, chicken broth, or chicken stock. 
• Balsamic Vinegar
• Goat Cheese – If you’re not a goat cheese fan, you can always substitute in some feta or parmesan.
• Fresh Dill
• Salt + Pepper

How to make it

Begin by roasting your beets. Wrap beets in foil and roast in a 425 degree F oven until tender, about 1 1/2 hours. Let cool slightly, then 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.

Warm the broth. Add the broth and water to a stockpot and bring to a simmer.

Next, saute the aromatics. Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant.

To start making the risotto, add the rice. Season and toast the grains for a few minutes.

Deglaze the pot with wine. Make sure to scrape the tasty brown bits stuck on the bottom!

Add some warm broth to the pot, occasionally stirring until the broth is absorbed. Repeat this step until the rice is creamy but still has an al dente firm bite.

Stir in the beets. Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.

Garnish. Top bowls of risotto with crumbled goat cheese and dill.

Enjoy!

Tips for making risotto

• Keep the broth on a low simmer in the saucepan so the temperature stays consistent each time you add more broth to the rice. 
• I usually have white vermouth on hand to use instead of white wine. It keeps indefinitely and saves the white wine for sipping while you indulge in the risotto.
• To check for doneness, taste the risotto. It should become very creamy during the last five minutes but shouldn’t be mushy.
• If your risotto is too thick, stir in a splash of broth at a time to loosen it up. 

How to store and reheat risotto

• To store: Keep any leftover risotto in an airtight container in the fridge for up to 3 days.
• To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.

Here’s a full post with my tips on how to reheat risotto.

What to serve with it

Wine pairings

• 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.

Did you try this beet risotto recipe?

If you loved this beet and goat cheese 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.

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PS – Don’t forget about these 25+ other pink food recipes for Valentine’s Day too!

Note: This recipe was originally published in 2015. It was updated 2019 to update the photographs, and again in 2024 to add more information. The beet risotto recipe remains unchanged.