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–+ servings

Beet risotto with goat's cheese & walnuts

A creamy, earthy-sweet beet risotto with goat's cheese and walnuts. Perfect for anyone who wants to enjoy a colorful and flavorful dish. Ideal in combination with a fruity Pinot Noir or an elegant Pinot Blanc.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main course, Vegetarian
Cuisine Italian & modern vegan cuisine
Servings 2 People
Calories 580 kcal

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

Nutritional values per portion

Calories: 580kcalCarbohydrates: 75gProtein: 18gFat: 22g
Keyword Beet risotto, Creamy risotto, Goat cheese, Pinot Blanc, Pinot Noir, Vegetarian, Walnuts, Wine & Food Pairing
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