Creamy risotto with roasted beets, goat cheese, and toasted walnuts - photo 1
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Creamy risotto with roasted beets, goat cheese, and toasted walnuts

Pikantne Dinners Vegetarian Dishes 75 min Medium 13 wyświetleń ~52.92 PLN - (0)
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Description

Seasonal, striking risotto that combines the sweet-earthy notes of roasted beets with the creaminess of goat cheese and the crunch of toasted walnuts. The dish originates from the Italian technique of preparing risotto but uses a local winter vegetable — beetroot — which gives it an intense pink color and rich aroma. It is perfect as an exquisite dinner for 2–4 people, served alone or with a light green salad. Visually, it delights with the contrast of the deep pink risotto, white chunks of goat cheese, and dark brown walnuts. Flavor-wise, it balances between a creamy, buttery-cheesy consistency and the slightly sweet, earthy character of the beetroot, with a tangy freshness from lemon — all enhanced by a delicate aroma of white wine (optional).

Ingredients (17)

Servings:
4
  • Arborio rice 320 g
  • Raw beets 600 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Vegetable broth 1200 ml
  • Butter 50 g
  • Olive oil 30 ml
  • Miękki ser kozi 150 g
  • Grated Parmesan 60 g
  • Walnuts 60 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Parsley 0.5 pęczek
  • ✨ Opcjonalne
  • Dry white wine 120 ml
  • Balsamic cream 30 g
  • Mizuna / baby spinach 50 g
💰 Szacowany koszt dania: ~52.92 PLN (13.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (top-bottom). Rinse the beets under cold water, trim the leaves (you can save them for another dish), and dry with a paper towel. Wrap each beet tightly in a piece of aluminum foil or place them in a covered baking dish, drizzle with 1 tablespoon of olive oil, and sprinkle with a little salt. Bake on the middle rack for 50–60 minutes, until the center is soft — check by inserting a sharp knife or fork: the knife should slide in smoothly, and the beet should remain juicy.

Ingredients: Raw beets, Olive oil, Salt
Use a rimmed baking sheet or a baking dish. A common mistake: shortening the baking time — undercooked beets are hard and do not release enough flavor. If the beets are small, the time may be shorter (40–45 min).
2

After baking, remove the beets and carefully unwrap the foil (it will be hot). Set aside for 5–10 minutes until they are cool enough to handle. Remove the skin – it should come off easily, use gloves or a paper towel to avoid staining your hands. Cut 400 g of beets into small cubes (about 5–7 mm) and set aside for later addition to the risotto. Blend the remaining ~200 g of beets into a smooth purée: place in a blender container, add a teaspoon of oil and 1 tablespoon of lemon juice, and blend until smooth.

Ingredients: Raw beets, Olive oil, Lemon juice
Use a hand blender or a countertop blender. If the purée is too thick, add 1–2 tablespoons of hot broth to achieve a creamy consistency. The reserved cube will add texture and an appealing contrast to the dish.

Broth

3

Heat the vegetable broth in a pot until it is hot but not boiling — it should remain hot throughout the risotto preparation. Keep it on low heat next to the pan with the rice, so you can always add hot liquid.

Ingredients: Vegetable broth
Use a medium pot that will keep the broth hot easily. Do not let it boil for a long time — it just needs to be hot. This is the key to a silky risotto consistency.

Preparing the risotto

4

In a large, wide skillet (preferably 26–28 cm in diameter or a wide saucepan), heat 1 tablespoon of olive oil over medium heat. Add finely chopped onion (150 g) and sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly soft, but not browned. Add crushed or finely chopped garlic (10 g) and sauté for another 30–45 seconds, until fragrant.

Ingredients: Olive oil, Onion, Garlic
Use a wooden spoon or spatula. The onion should not brown — if it starts to brown, reduce the heat. Transparency means that the onion is clear and soft.
5

Pour the arborio rice (320 g) into the pan and mix it with the onion so that each grain is coated in fat — toast for 2 minutes until the edges of the grains start to become translucent. This is called 'toasting' the rice — it ensures good starch extraction.

Ingredients: Arborio rice
Use a flat spoon or spatula, stir vigorously but gently. Do not overcook — the grains should glisten slightly and have translucent edges.
6

If you are using wine (optional), pour in 120 ml of white wine and stir for 1–2 minutes until the alcohol has almost completely evaporated. If you are not using wine, add an additional 120 ml of hot broth and mix.

Ingredients: Dry white wine, Vegetable broth
Wine evaporates well over medium heat — the aroma will remain, and the alcohol will evaporate. If you don't have wine, don't substitute it with cold liquid — always use hot broth.
7

Add hot broth with a ladle — about 70–100 ml at a time — stirring often (every 20–30 seconds). Only add each portion of broth when the previous one has been almost absorbed by the rice. Repeat this process for about 16–18 minutes from the moment the broth is first added. Test the rice: it should be soft on the outside but al dente in the center — slightly firm to the bite.

Ingredients: Vegetable broth, Arborio rice
Use a ladle and a wooden spoon. A common mistake: adding too much broth at once or stirring too little — the risotto can become overcooked or lumpy. Patience and gradual addition are key.

Finishing the risotto

8

When the rice is almost ready (after 16–18 minutes, with the last portion of broth almost absorbed), reduce the heat to low and stir in the beetroot purée (~200 g). Stir vigorously for 1–2 minutes to evenly combine the purée with the rice, giving it an intense color. Add 50 g of butter and 60 g of grated Parmesan, stirring until the risotto becomes creamy and glossy. Season with salt (starting with half the amount) and freshly ground pepper (2 g). Taste and adjust seasoning if necessary.

Ingredients: Butter, Grated Parmesan, Raw beets, Salt, Black pepper
Use a spoon to stir. Do not cook the risotto after adding the butter and cheese — just 'glaze' it (mantecatura) — this will give it a creamy texture. If the risotto is too thick, add 1–2 tablespoons of hot broth.
9

Turn off the heat and gently stir in the crumbled soft goat cheese (150 g) and 1 tablespoon of lemon juice (15 ml) — leave some goat cheese for sprinkling on top. Stir briefly so that the cheese pieces partially melt, leaving nice chunks.

Ingredients: Miękki ser kozi, Lemon juice
Use a spatula, stir gently. If you want a stronger goat cheese flavor, add more. Remember that the goat cheese will also add a tangy-salty contrast to the sweet beet.

Toasting nuts

10

While the risotto is cooking, toast the walnuts (60 g) in a dry pan over medium heat for 4–6 minutes, shaking the pan every few seconds until they become fragrant and lightly browned. Set aside on a cutting board and, once cooled, chop coarsely.

Ingredients: Walnuts
Use a dry, non-stick pan. Be careful not to burn them — nuts can burn quickly and become bitter. If you prefer, roast them for 6–8 minutes in the oven at 170°C.

Assembly and serving

11

On a plate, place a portion of risotto rice (about 220–260 g per person depending on appetite), top with the reserved cubes of roasted beets, sprinkle with crumbled goat cheese, chopped nuts, and fresh parsley (15 g). For decoration, use a few leaves of microgreens or baby spinach (50 g optional) and gently drizzle with balsamic cream (30 g) in thin lines.

Ingredients: Raw beets, Miękki ser kozi, Walnuts, Parsley, Mizuna / baby spinach, Balsamic cream
Use a tablespoon to shape portions of the risotto. Additionally, you can add more lemon juice or a bit of oil for shine. Balsamic cream is optional — it adds an elegant visual and flavor contrast.

Serving

12

Serve the risotto hot, right after preparation — risotto tastes best fresh and creamy. With each plate, provide extra parmesan for sprinkling and freshly ground pepper.

Ingredients: Grated Parmesan, Black pepper
Risotto is not suitable for long storage on a plate — it loses its creaminess. If you prepare the ingredients in advance, combine them and briefly heat with a bit of hot broth just before serving.

Fun Fact

💡

Risotto is an Italian dish made with simple ingredients, whose creaminess comes from the starch released by short-grain rice — traditionally, risotto is made by gradually adding hot liquid and stirring, which gives it a silky texture.

Best for

romantyczna kolacja świąteczna kolacja zimowa przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve the risotto immediately after preparation, in deep plates, sprinkled with fresh herbs and extra parmesan. For an elegant effect, use drops of balsamic cream and a few microgreens.

🥡 Storage

Risotto is best eaten immediately. If there are leftovers, store them in the fridge for a maximum of 24 hours in a tightly sealed container. When reheating, add 2–4 tablespoons of hot broth or water and stir vigorously over medium heat until it regains its creamy consistency. Do not freeze risotto with goat cheese — the cheese may change its texture.

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