Pink beetroot risotto

This pink beetroot risotto is one of those dishes that earns its place at the table on looks alone – then keeps you coming back for the flavour. Creamy rice, sweet roasted beetroot, whipped goat's cheese and toasted hazelnuts with orange zest and fresh herbs: comfort and elegance in one bowl.

Sagatavoja Suzanne van der Staaij | 2026. gada 14. septembris | 3 min. lasīšana

As the season begins to change, dishes like this feel especially inviting – warm, creamy and gently grounding, with that unexpected flash of pink that makes even a weeknight dinner feel like an occasion. Stirring risotto has a quietly meditative quality, too. It asks you to slow down, stay with it, and just be in the kitchen for a moment: an easy way to ease into the new season. Whipped goat's cheese adds a soft, tangy contrast that lightens the earthy sweetness of the beetroot. Toasted hazelnuts bring golden crunch and satisfying toastiness, while orange zest and thyme and sage deliver citrusy freshness and that warm, just-back-in-the-kitchen aroma – giving the dish a layered finish that feels both balanced and refined. Elegant enough for a dinner party, easy enough for a Tuesday. Either way, it’s the kind of dish people ask you for the recipe.

Ingredients (for 2 people):

200 g Arborio risotto rice
750 ml vegetable stock
75 ml dry white wine
2 uncooked beetroots
2.5 tbsp extra virgin olive oil
1 shallot
100 g soft goat’s cheese
1 tsp honey
1 tbsp milk or double cream
40 g raw hazelnuts
2 sprigs of fresh thyme
2 sprigs of fresh sage
40 g Parmesan, finely grated
1 tbsp unsalted butter
Zest of 1 orange
Sea salt & black pepper
Edible flowers to decorate

Also needed: aluminium foil

Preparation:

1.
Preheat the oven to 200°C. Wrap the beetroots in foil. Roast for 60 minutes until tender.
2.
Allow the beetroots to cool slightly, peel, then blend into a smooth purée. Optional: add a splash of cream for extra richness.
3.
Blend the goat’s cheese with milk or double cream, honey and one tablespoon of extra virgin olive oil until smooth and airy. Set aside.
4.
Heat the remaining olive oil in a large pan. Peel and finely chop the shallot. Add to the pan and cook for a few minutes.
5.
Add the rice and cook for 1–2 minutes until slightly translucent. Pour in the white wine and allow it to reduce.
6.
Add the warm stock gradually, stirring regularly. After about 15 minutes, stir in the beetroot purée.
7.
Continue cooking until the rice is tender but still has a slight bite (around 18–20 minutes total).
8.
Stir in the butter and Parmesan. Season to taste.
9.
Meanwhile chop the hazelnuts, thyme and sage leaves. Finely zest the orange (avoiding the white pith).
10.
Heat the remaining olive oil in a pan and roast the hazelnuts, thyme, sage and orange zest with some salt until the nuts have turned golden brown.
11.
To plate, spoon the risotto into bowls. Add dollops of whipped goat's cheese. Scatter over hazelnuts and herbs. Finish with a drizzle of olive oil. Add edible flowers to make it festive.