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Beet Risotto with Goat Cheese

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Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Hi, my names Jenna and I love beets. Like, I really love beets. When I was little, I remember going to visit my grandma and she would boil beets for me then sprinkle them with sugar for an afternoon treat. I must have been one of the only six-year-olds that actually asked for beets. Then, I grew up and discovered beet and goat cheese salads. Beets and soft, creamy goat cheese? A match made in heaven. That’s why, when I saw Tasty Kitchen member Amanda’s recipe for Beet Risotto with Goat Cheese (adapted from Bon Appetit), I knew I had to make it as soon as humanely possible.

The end result was absolutely fantastic! Imagine super creamy, jewel-colored risotto studded with beets and big chunks of melting goat cheese. I think the day I made it, I ate a bowl for lunch and dinner. I just couldn’t get enough—and neither will you!

 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Amanda doesn’t specify if you can use canned beets for this (I’m sure you can), but since beets are in season right now anyway, I grabbed two bushy ones from the produce section of my local grocery store.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

So, first things first: dice your beets. I didn’t peel these—I just scrubbed them under cold water.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Look ma! Red hands!

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Next, melt four tablespoons of butter in a heavy-bottomed pot.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Then, add your diced beets and onion.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Sauté for about eight minutes, until both beets and onions are tender.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Add your arborio rice (risotto rice!). You can find arborio rice in the rice section of your local store. It’s super yummy and creamy!

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Pour in three cups of chicken stock. In most traditional risotto recipes, you’ll gradually add the hot stock over a period of about 45 minutes, but in this recipe you just add it all at once … and it works! How awesome and easy is that?

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Finally, drizzle in a little balsamic vinegar.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Bring risotto to a boil then cover, reduce heat and simmer for about 15 minutes. You’ll want to stir this occasionally. The risotto is done when the rice has soaked up all the stock.

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

Season with salt and pepper and add the goat cheese—the best part!

Just look at those huge melting chunks of cheese. Are you drooling yet?

 
 
 
Tasty Kitchen Blog: Beet Risotto with Goat Cheese. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amanda of Once Upon a Recipe.

This would be the perfect side dish to a roast chicken (I especially love TK member Nicole’s Best Roast Chicken. Period.). It’s creamy, hearty and delicious! A big thank you to Amanda for providing such an easy recipe. Visit her blog Once Upon a Recipe for more of her creations!

 
 

Printable Recipe

Beet Risotto with Goat Cheese

See post on Amanda (onceuponarecipe)’s site!
4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

Prep Time:

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Difficulty: Easy

Servings: 6

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Description

Creamy beet risotto topped with goat cheese makes for a delicious and gourmet accompaniment to a meal!

Ingredients

  • ¼ cups Butter
  • 2 whole Beets, Chopped Small
  • 1 whole Onion, Chopped Small
  • 1 cup Arborio Rice
  • 3 cups Stock (Chicken Or Vegetable)
  • 1 Tablespoon Balsamic Vinegar
  • Salt And Pepper, to taste
  • ½ cups Goat Cheese

Preparation Instructions

Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese. If you are not a goat cheese fan, you could substitute feta cheese, but trust me, the goat cheese really enhances the flavor of the beets. Enjoy!

 
 
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Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

63 Comments

Comments are closed for this recipe.

מטבחים on 7.17.2011

I have to try this!! thanks a lot!

Karen on 6.17.2011

I made this a few days ago and it was heavenly. I served it as the main dish with sauted chard from my garden. Wow! The earthy flavors mixed with the goat cheese was so yummy. I had it for lunch the next day with (more goat cheese) and arugula mixed in. This will definitely become a frequent addition, especially when the beets in my garden are ready.

Katie on 6.9.2011

made this last night and just had it again for lunch and it is seriously delicious. Used a combo of beef stock and leftover wine from the fridge and added it in batches (the more traditional risotto style), served it with garlic beef ribs and salad, it was so delicious, this might be my go-to recipe for using up an adundance of beets! Thank you!

Justine B. on 6.6.2011

This looks amazing! I made risotto the first time about two months ago it is a fun but tedious process constant stirring but well worth it. And to top it off with goat cheese makes it even better!

janiegirl on 6.3.2011

My 6 yr old (who will be turning 13 this month) also asked for beets. A LOT. He particularly liked them pickled but would eat them any way I served them until one late summer day when he was 10, two of his friends were eating with us – Roasted Roots (what had been a favorite veg meal of ours until that day). One of his friends asked *while munching happily on it* “why is this potato all red?”. Once I explained that it was not a potato, both friends declared that they didn’t like beets and it really “didn’t taste right”. My son quit eating beets after that. I actually didn’t plant any this year. I think you have delivered the recipe that will have him enjoying them again. Thank you. Going out for some late gardening now.

Pat on 5.30.2011

Additonally, beets are VERY good for your gallbladder.

Mindy W on 5.29.2011

I’m glad to see that commentor #50, Laura, also thought that this said BEEF risotto. And the picture is a bit mis-leading as it is. It took me well over a week to slow down and correctly read the title of this recipe. Hah!

rachel on 5.29.2011

your recipe at the end did not upload:(

Auda Adler on 5.28.2011

If you do not like beets it isprobably because you have never eaten fresh ones….so totally different from canned ones…try it some time.

Tina H on 5.25.2011

Myself, like others thought that the title said BEEF and the bright red was just way too much…. but after coming across it was a few days I figured that I would give it a better look, and then realized it said beet!!! whew! talk about relieved!! haha I like beets. don’t love them, but then I like sweet potatoes.. just did not eat enough when I was a child to say yeah or nay. So I will try this recipe, it looks easy and fun to make.

Arden on 5.25.2011

Jenna, I made this recipe last night and it turned out to be one of the best things I’ve ever made – easy too!! I think it will be a perfect entertaining dish. THANK YOU!!!

Danielle on 5.25.2011

The first time I saw this I thought it said Beef Risotto and now I’m convinced I’m looking at raw meat with a little bit of fat. I know it’s beets but please, time for a new recipe!

Christina in MN on 5.24.2011

I wouldn’t mind trying it but I can’t get the recipe. I like beets but not goat cheese.

All My Monkeys on 5.24.2011

I keep reading that as beeF and grossing myself our. Especially how red it is in the thumbnail, and thinking it’s raw beef. *shiver*

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meri on 5.24.2011

this looks delish! i can’t wait to try this. beets are one of my favs.

Laura on 5.24.2011

Even after I figured out it was BEET and not BEEF, I still have no desire to try it. Beets and goat cheese are two of my icks. Along with liver and very few others.

It takes all kinds to make the world go ’round. Someone can have my share of this one.

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londonbakes on 5.24.2011

What a beautiful colour this is!

Jacqui on 5.24.2011

I like beets but I don’t think I want to try this. For some reason the picture just absolutely turns my stomach. 4 days of looking at it is enough. Can you pretty please put up a new recipe and picture?

Laura on 5.24.2011

I did this with gold beets instead of red because it was all my grocery store had, and I used vegetable broth instead of chicken broth because I’m a vegetarian. I switched the bit of balsamic with about 3/4 cup of white wine and this was amazing. The wine was a perfect complement to the dish. Everyone really loved it, I’m definitely making it again. If the color bothers anyone, using gold beets fixes that problem.

Rachel on 5.23.2011

I too thought this was a bunch of raw meat. Now that I know what it is, I will be making and eating a lot of this. YUM!

Evelyn on 5.23.2011

Excellent recipe! Made it last night, and even though my kids turned up their noses to it when they saw it, they both ended up trying it and having a couple of helpings. And, my oldest took it with her to school today for her lunch, no less. A definite keeper.

Nurseli on 5.22.2011

LOL. I thought the title said “Beef”, not beet Risotto and I couldn’t for the life of me figure out why it was that color. Duh! Makes sense now. Looks delicious!

Doughball on 5.22.2011

That looks AWESOME!

Emily on 5.22.2011

Definitely making this. I love beets..they are the prettiest most delicious vegetable. I can’t believe you can put all the broth in at once! Takes the pain out of making risotto. I’m just all-around loving this!

Phyllis K on 5.22.2011

I made this last night – deelicious! I also added the chopped beet tops to the mix when the stock was simmering, it added another layer of flavor, and color which complimented the dish.

Katrina on 5.22.2011

I AM drooling! I also love beets. Great recipe!

Nancy in PA on 5.21.2011

Beets, rice and goat cheese~~ I’m hooked.. and everyone here loves beets so I’m doing it tomorrow.. THANKS!

kristenm on 5.21.2011

I am so excited to try this. I grow lots of beets every year in my garden and am always looking for new ways to eat them. Thank you!

The link to the printable recipe does not seem to be working.

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inspiredrd on 5.21.2011

I LOVE beets and goat cheese, this looks so yummy. Thanks!

Ashley in Lincoln on 5.21.2011

Holy crap. For the past couple of days whenever I saw this recipe, I thought it said BEEF risotto. I kept thinking, “How gross!” because it looked like the “beef” was raw. I’m an idiot.

TiffH on 5.21.2011

How funny so many of us thought it said Beef at first, I gagged and was like thats really gross. But when I saw it again the next day I realized it said Beet and then read the recipe. Much more appetizing as beet… I’ve only ever had pickled beets but this sounds interesting.

Moni'sMeals on 5.21.2011

brilliant! as always! :)

cici on 5.21.2011

http://tinyurl.com/3kwdvy2
Here is the direct link to the recipe.
We both love beets and will be making this soon!!
Also, the new web site is great, even though the old web site was not bad!! Does this make sense??? LOL

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hornsfan96 on 5.21.2011

Glad I’m not the only one who thought that was a pile of raw meet … beef risotto. /shudder/

Mellie on 5.21.2011

This looks so good!

Sara in Okla on 5.21.2011

The print version doesn’t pop up — I’ve tried all links — help!!

Phyllis K on 5.20.2011

PLEASE everyone, don’t ever toss the beet tops! Sauté them up like you would Swiss chard, DELICOUS.

Strawberry CAKE on 5.20.2011

Genius! I love risotto and I love beets AND I love goat cheese. I can’t wait to try this one.

tricia on 5.20.2011

i made this for dinner tonight (i’m totally obsessed with beets and already had some in the fridge). it was AMAZING with aged balsamic vinegar and lots of pepper. definitely veggie-friendly, too.

Midnight Baker on 5.20.2011

Anyone have a good recipe for beet chips made in the oven? Love the Terra brand ones but they can get pricey.

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The Church Cook (Kay Heritage) on 5.20.2011

Hi, Jenna! How beautiful is THIS? So wonderful to see you and your post!

jaime on 5.20.2011

Here is a link to the original recipe.

http://tastykitchen.com/recipes/sidedishes/beet-risotto-with-goat-cheese/

msamsel on 5.20.2011

Beets and goat cheese are a perfect combo. I see it in many salads, so with risotto, I’m sure it’s good. Will try this!

Thanks!

Laura on 5.20.2011

I read the title several times before I figured out it was BEET risotto and not BEEF risotto. The title pic looks like raw ground beef. I admit to scrunching my nose up. I guess I really do need new glasses.

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Heather Christo on 5.20.2011

Jenna- I love beet risotto!! great recipe. the pictures are stunning!

Kristen on 5.20.2011

Yeah – the print optionis not working, is there a link to the ingredients at least so we know how much of what to use?

Jennie - Duryea Place Designs on 5.20.2011

Glad I’m not the only person that first read it as BEEF… beets make it a bit more appealing than my original impression! :)

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comfymom on 5.20.2011

I think you have a link problem. Even though the correct link appears when you hover over the hotliknk area, it just brings you back to this post. Both the first link & the one for printing

Hoag's Land on 5.20.2011

Whoa. This looks amazing. I just got into beets but I think I will be making this asap. Thanks for sharing!!

laura @ glutton for nourishment on 5.20.2011

i’ve learned to love beets over the years, and i love shredding them and cooking them for just a few minutes to stir into pasta or rice dishes. risotto is another favorite! this is such a beautiful looking dish.