Beet Risotto With Goat Cheese and Walnuts

Total Time
Prep 10 mins
Cook 20 mins

This is a beautiful ruby colored dish. Creamy, tart and crunchy.

Ingredients Nutrition


  1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
  2. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
  3. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
  4. Add cheese, stirring until blended.
  5. Sprinkle each serving with 1 tablespoon walnuts.
Most Helpful

Wow, a 10 star recipe. Perfect in every way. I enjoyed this so much. Thank you!

Moor Driver March 30, 2010

What a lovely recipe! I used sweet brown rice. Left out the walnuts & goat cheese, though it would've been even better with those things. I stirred in fresh parsley before serving & topped it with fat-free feta. Risotto tip: just throw all the ingredients into a rice steamer - no precooking necessary. Stir occasionally & add liquid if needed. So-o-o much easier! Works with any risotto recipe.

kxcakes September 21, 2009

great way to use beets!

SoCalGal May 20, 2007