Creamy Beet and Chevre Risotto Recipe
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5 from 2 votes

Creamy Beet and Chevre Risotto

Creamy Beet and Chevre Risotto Recipe - Fresh pink risotto made with arborio rice, goat cheese, and beetroot. Delicious and visually appealing!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 274kcal
Author: Sommer Collier


  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups arborio rice
  • 1 red beet peeled and cut into 6 wedges
  • 6 cups vegetable broth, warm or room temperature
  • 4 ounces soft chevre goat cheese
  • 1/2 teaspoon dried thyme
  • Salt and pepper


  • Place a 6-quart heavy bottomed pot over medium heat. Add the butter, onions, and garlic. Saut√© for 2-3 minutes to soften the onions. Then mix in the arborio rice, beet wedges, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Add 1 cup of broth to the pot at a time. Stir well, making sure the rice doesn't stick to the bottom, then add another cup of broth when the rice has absorbed the first. Slowly add the broth and constantly stir to create an ultra creamy texture.
  • When there is only one cup of broth left to add, stir it in along with the chevre goat cheese. Once the cheese has fully melted in, turn off the heat and remove the beet chunks. Taste, then salt and pepper as needed.


NOTES: Risotto should be served immediately, to experience its silky texture. If it must sit on the stove for a little while, add a little water and rewarm before serving.


Serving: 8ounces | Calories: 274kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 803mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 1.9mg | Calcium: 29mg | Iron: 2.6mg