Red Beet and Goat Cheese Risotto

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Creamy risotto infused with earthy roasted red beets and tangy goat cheese, garnished with fresh herbs for a colorful and flavorful dish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs red beets, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 10 oz), peeled and diced red beets
• 3 tbsp divided olive oil
• 1 medium, finely chopped shallot
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups, kept warm vegetable broth
• 4 oz, crumbled goat cheese
• 1 tbsp fresh thyme leaves
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 1 tsp lemon zest

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and diced red beets with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25-30 minutes until tender and caramelized, turning halfway.
2. Step 2: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
3. Step 3: Add 1 cup arborio rice to the shallots and toast for 1-2 minutes, stirring constantly until the edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
5. Step 5: Begin adding 4 cups warm vegetable broth, 1/2 cup at a time, stirring frequently, allowing the liquid to absorb before adding more. Continue for 18-20 minutes until rice is creamy and just tender.
6. Step 6: Gently fold in the roasted beets, 4 oz crumbled goat cheese, 1 tbsp fresh thyme leaves, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon zest. Stir until cheese melts and risotto is creamy.
7. Step 7: Adjust seasoning to taste, serve immediately garnished with extra thyme if desired.