An aromatic risotto with the perfect wine accompaniment
This colourful beetroot risotto with creamy goat’s cheese and crunchy walnuts combines earthy, sweet and nutty flavours in one dish. The fine creaminess of the risotto and the savoury accents of the cheese make it a perfect choice for lovers of refined, vegetarian cuisine. A matching wine enhances the flavours even more and ensures a harmonious enjoyment experience. Find out here which wines go best with this dish!
Which wines go best with beetroot risotto with goat’s cheese & walnuts?
Beetroot brings a natural sweetness and earthy flavours, which are complemented by the creamy consistency of the risotto and the slight acidity of the goat’s cheese. The crunchy walnuts add nutty accents and give the dish extra depth. A suitable wine must harmonise these components and balance both the sweet and savoury notes.
A fruity, not too tannic red wine or a structured white wine are the best options. Pinot Noir brings fine berry flavours, an elegant acidity and a light spiciness that perfectly complement the earthy profile of the beetroot. Alternatively, a Pinot Blanc with its mild acidity and fine nuttiness is an excellent accompaniment to the walnuts and goat’s cheese.
Wine recommendations
1. Cabernet Sauvignon aus der Toskana (Italien)
- Why? A Tuscan Cabernet Sauvignon combines the strength and structure of a classic Cabernet with a Mediterranean flavour and elegant fruity notes. Its striking acidity and ripe berry flavours harmonise perfectly with the sweet, earthy notes of the beetroot, while its fine tannins complement the creamy risotto and goat’s cheese perfectly.
- Recommended region: Tuscany, Italy
2. pinot noir from the Palatinate (Germany)
- Why? The fine fruit, mild tannin structure and elegant acidity balance out the sweetness of the beetroot and complement the creamy texture of the risotto.
- Recommended region: Palatinate, Germany
3rd Pinot Blanc from Alsace (France)
- Why? The creamy structure and nutty notes of an Alsace Pinot Blanc harmonise perfectly with the walnuts and goat’s cheese in the risotto.
- Recommended region: Alsace, France
The recipe:
Beet risotto with goat’s cheese & walnuts
Cooking utensils
- 1 Cutting board & knife
- 1 Small pot for the broth
- 1 Large pan or pot for the risotto
- 1 Stirring spoon
- 1 Blender or mixer
Ingredients
- 200 g Risotto rice (e.g. Arborio or Carnaroli)
- 2 medium-sized beet, cooked & pureed
- 500 ml Vegetable broth
- 100 ml dry white wine
- 1 shallot, finely chopped
- 1 EL Butter
- 50 g Goat’s cheese, crumbled
- 30 g Walnuts, roughly chopped
- 1 TL Lemon juice
- Salt & pepper to taste
Preparation
Preparation:
- Roughly chop the beet and blend with a hand blender or mixer until smooth.
- Heat the vegetable stock in a pan and keep warm.
Cook risotto:
- Sauté the shallot in butter until translucent.
- Add the risotto rice and sauté, stirring, until it is slightly translucent.
- Deglaze with white wine and reduce.
- Gradually add the hot vegetable stock and stir constantly until the risotto is creamy (approx. 20 minutes).
Finalizing & serving:
- Stir the beet puree into the risotto.
- Season to taste with lemon juice, salt & pepper.
- Sprinkle with goat’s cheese and walnuts and serve hot.
Recommended side dishes
- Fresh lamb’s lettuce with walnut dressing
- Toasted sourdough bread
- Fried mushrooms with garlic
