Recipe: Beetroot Risotto with Goat's Cream Cheese

Beetroot Risotto with Goat's Cream Cheese

A delicious autumn dish that captivates with its red colour

Beetroot Risotto with Goat's Cream Cheese
  • cook time 30 min
  • total time 30 min


Serves 4


    • 1 onion
    • 1 beetroot (fresh)

    Cut the onion into small cubes and roughly grate the beetroot with a slicer.

    • 2 tbsps olive oil
    • 240 g risotto rice
    • 200 ml white wine
    • 800 ml vegetable stock

    Put the olive oil in a pot and sauté the onion until translucent. Now add the rice and cook briefly. Deglaze with white wine and stir in the vegetable stock in small amounts.

    • Make sure that there is always enough liquid and add more if necessary. Stir constantly. The risotto should cook for about 15 to 20 minutes. In the last 5 minutes, add the beetroot and stir.

      • 40 g parmesan (ground)
      • 30 g butter
      • salt
      • pepper

      When the risotto is cooked but still a little firm to the bite, remove the pan from the heat. Stir in the Parmesan cheese and butter and season with salt and pepper.

      • fresh goat cheese

      Serve on the plate with goat's cream cheese.

    Happy cooking and Mahlzeit!


    Ralf am 15.06.21 um 11:56
    Wunderbar, die rote Farbe ist echt toll!

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