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Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts

Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts

Creamy Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts is a delicious and colorful way to combine winter and spring flavors. Ready in 30 minutes! Gluten-free, vegetarian, healthy.
Course Main Course
Cuisine Mediterranean
Keyword beet risotto, beetroot risotto, spring risotto
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 452kcal


  • 600 ml or 2 1/2 cups vegetable stock
  • 2 roasted medium-sized beetroots I used one yellow and one red
  • 1 medium-sized yellow onion
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 180 grams arborio rice
  • 80 grams or 1/3 cup soft goat cheese
  • 3 tablespoons chopped wild garlic
  • 3 tablespoons chopped parsley
  • 5 tablespoons ground walnuts
  • 50 grams or 1/2 cup grated parmesan or any other hard cheese for vegetarians
  • salt
  • black pepper


  • Set a pot with the vegetable broth on medium-low heat. Peel the beetroot and add the scraps to the broth to give it more color. Finely chop onion and mince garlic. Heat olive oil in a large skillet over medium heat. Sauté for about 2 minutes or until translucent. Add the rice, increase the heat to medium-high and stir fry for 2 more minutes until the grains are coated with oil and translucent.
  • Add the first ladle of warm vegetable broth. Let the liquid evaporate before you add the next one. Cook for around 15-20 minutes until soft but not mushy, adding one ladle of stock at a time.
  • Dice the beetroots and crumble the goat cheese. Add them to rice together with chopped wild garlic and parsley, ground walnuts and grated Parmesan. Season with salt and back pepper to taste. Enjoy!


Store leftovers in the fridge for up to 3 days.


Calories: 452kcal | Carbohydrates: 48g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 909mg | Potassium: 290mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 9.8mg | Calcium: 215mg | Iron: 3.5mg