Creamy, earthy, aromatic – a classic with finesse
A prime example of how wine and food can work in harmony. This beet risotto with horseradish and goat’s cheese combines earthy sweetness, mild spiciness and a creamy texture to create a dish that is perfect for the cooler months of the year. Wine with food here means: Elegance, depth and balance. The beet adds color and subtle sweetness, the horseradish provides a lively contrast, and the goat’s cheese adds melting and freshness. The result is a dish that is as refined as it is down-to-earth – especially when accompanied by an expressive Pinot Gris from Alsace.
Ideal wine accompaniment: Pinot Gris d’Alsace AOC (Alsace, France)
A Pinot Gris d’Alsace AOC harmonizes perfectly with the aromatic play of this risotto. Its fine residual sweetness and elegant mouthfeel pick up the slight spiciness of the horseradish, while notes of yellow stone fruit, honey and hazelnut underline the earthy nuances of the beet. The smooth texture of the wine complements the creamy consistency of the risotto without overpowering it. In addition, the fresh acidity provides clarity on the palate and makes the combination balanced and harmonious. An Alsatian white wine with character that brings both body and elegance to the glass – and thus completes the dish.
Further wine recommendations for this dish
Grüner Veltliner Kamptal DAC (Lower Austria, Austria)
With its fresh acidity and peppery spiciness, this wine brings energy and liveliness to the combination. The fine apple and herbal notes emphasize the freshness of the horseradish and balance out the creamy texture of the risotto. A perfect interplay of spice, structure and balance.
Rheingau Riesling QbA (Germany)
A dry Riesling from the Rheingau impresses with its minerality and delicate fruit. Citrus, peach and floral notes contrast with the earthy depth of the beet, while its lively acidity makes the dish appear light and precise. An elegant, German alternative with radiance.
Chardonnay Chablis AOC (Bourgogne, France)
The mineral-fresh style of Chablis provides excitement and elegance. Notes of lemon, chalk and white peach harmonize with the mild spiciness of horseradish and the creamy texture of risotto. An ideal wine for lovers of subtle, clear wines.
Sauvignon Blanc Marlborough (New Zealand)
The pronounced fruit of lime, gooseberry and herbs gives the dish freshness and intensity. Its zesty acidity contrasts wonderfully with the sweetness of the beet and emphasizes the spiciness of the goat’s cheese. An invigorating, modern accompaniment.
Soave Classico DOC (Veneto, Italy)
A Soave with floral aromas, almonds and a delicate citrus note brings Mediterranean lightness into play. Its soft texture goes wonderfully with the creaminess of the risotto, while the subtle nutty note elegantly picks up on the goat’s cheese component.
The recipe:
Beet risotto with horseradish & goat’s cheese
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Cooking spoon
- 1 Cutting board & knife
- 1 Grater
Ingredients
For the risotto:
- 150 g Risotto rice z. e.g. Arborio or Carnaroli
- 250 g Precooked beet
- 1 Shallot
- 1 Tbsp butter
- 100 ml White wine
- 500 ml Vegetable broth
- 50 g Goat cheese
- 2 tablespoon freshly grated horseradish
- 1 1 tsp lemon juice
- Salt and pepper
To serve:
- 1 1 tbsp olive oil
- Some fresh dill or chervil
- Lemon zest
Preparation
Prepare the base:
- Finely chop the shallot and sauté in butter until translucent.
- Add the rice and fry briefly until it becomes slightly transparent.
- Deglaze with white wine and reduce.
Cook the risotto:
- Gradually add the hot stock and cook, stirring, for about 20 minutes.
- Dice the beet, stir in for the last few minutes and heat through.
- Season to taste with salt, pepper and lemon juice.
Refine and serve:
- Fold in the goat’s cheese and horseradish until the risotto is creamy.
- Serve with herbs, olive oil and lemon zest.
Recommended sides:
- Rocket salad with walnuts
- Baked pumpkin with thyme
- Crispy baguette
