Creamy Beetroot Risotto with Goat Cheese, Wild Garlic & Walnuts
A vibrant, comforting dish that blends winter’s richness with spring’s freshness – ready in just 30 minutes!

This creamy beetroot risotto with goat cheese, wild garlic, and crunchy walnuts is not only a visual delight, but also a perfect way to bring together the cozy warmth of winter with the vibrant freshness of spring. It’s vegetarian, gluten-free, packed with nutrients – and did we mention it’s ready in just half an hour?

A Colorful Bowl of Comfort

Beetroot and goat cheese are a timeless duo – their sweet, earthy flavors are beautifully balanced by the sharp, garlicky kick of wild garlic and the savory crunch of walnuts. All of this richness sits on a creamy bed of arborio rice, stirred gently with warm veggie broth and finished with a touch of parmesan (or a vegetarian hard cheese if you prefer).

This dish is indulgent, yet light. Comforting, yet refreshing. And perfect for both a weekday dinner and a weekend feast.

Why You’ll Love This Risotto:

• Ready in 30 minutes

• Vegetarian and gluten-free

• Nutritious, creamy, and satisfying

• Visually stunning with a bold pink hue

• Smart use of seasonal ingredients

Flavor Tips & Tricks

The beauty of risotto lies in its simplicity – and versatility. Here’s how to make it sing:

• Roast your beets ahead of time – They’ll deepen in flavor and soften beautifully, making prep a breeze.

• Keep your broth warm – This helps the rice cook evenly and stay creamy.

• Don’t skip the wild garlic – It adds that perfect burst of green freshness that lifts the whole dish.

• Parmesan + goat cheese = umami meets tangy creaminess – an unbeatable combo!

And if you love experimenting, risotto is your playground! Try swaps like:

• Roasted pumpkin and sage

• Mushrooms with thyme and truffle oil

• Blue cheese and caramelized pears
  The possibilities are endless.

Creamy Beetroot Risotto Recipe

Serves: 4
Time: 30 minutes
Cuisine: Mediterranean
Calories: ~452 per serving

Ingredients:

• 600 ml (2 ½ cups) vegetable stock

• 2 medium roasted beets (red or golden)

• 1 yellow onion (finely chopped)

• 2 garlic cloves (minced)

• 2 tbsp olive oil

• 180 g arborio rice

• 80 g soft goat cheese

• 3 tbsp wild garlic (chopped)

• 3 tbsp fresh parsley (chopped)

• 5 tbsp ground walnuts

• 50 g (½ cup) grated Parmesan or vegetarian alternative

• Salt & black pepper to taste

Directions:

1. Heat the stock in a pot over medium-low. Add beet scraps (optional) to enhance color.

2. In a wide pan, sauté onion and garlic in olive oil until translucent.

3. Add arborio rice and stir for 2 minutes until glossy.

4. Begin adding warm stock, one ladle at a time, allowing each to absorb before adding the next. Stir frequently.

5. After about 15–20 minutes, when the rice is tender but still firm, add diced roasted beetroot, crumbled goat cheese, wild garlic, parsley, walnuts, and Parmesan.

6. Season to taste with salt and pepper. Serve warm, optionally garnished with extra herbs or a drizzle of olive oil.

A Final Note

This beetroot risotto is more than just a meal – it’s a statement on the plate. Whether you’re looking to impress dinner guests or simply enjoy a cozy evening meal, this vibrant dish is a guaranteed favorite.

Let the beet color your plate – and your spring!