Roasted Beetroot Risotto

Published: 8/3/2026

Ingredients (4 servings)

• 1.5 cups (300 g) Arborio rice
• 4 cups (1 liter) vegetable broth, kept at a low simmer
• 1 cup (250 ml) roasted beet puree
• 2 oz (55 g) goat cheese, crumbled
• 1 shallot, minced
• 2 tbsp (30 ml) olive oil

Instructions

1. Sauté the shallot in olive oil in a heavy-bottomed pot. Add the Arborio rice and toast for 2 minutes until the edges are translucent.
2. Add the broth one ladle at a time, stirring frequently. Wait for each ladle to be absorbed before adding the next.
3. After the second ladle of broth has been absorbed, stir in the beet puree. This timing ensures the color is fully locked into the grain. Continue adding broth until the rice is al dente.
4. Remove from heat and fold in the goat cheese until creamy.

Pro Tips

• Color Lock: Stirring in the beet puree early — after the second ladle — locks the crimson color deep into the grains for a dramatic presentation.

See Also

• Creamy Chanterelle Mushroom Sauce
• Creamy Halloumi Pasta (Quick Vegetarian Dinner)
• Hearty Vegetable Lasagna (Kasvislasagne)

Categories: mains, vegetarian