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

Pikantne Pasta and Risotto Italian Cuisine Main dishes 90 min Medium 28 wyświetleń ~44.49 PLN - (0)
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Description

Modern, winter risotto combining the creaminess of classic risotto with the deep, sweet-earthy flavor of roasted beets. A dish with an Italian soul — velvety arborio rice, melted parmesan, and butter blend with roasted beet purée, while bold notes are provided by soft goat cheese and crunchy, toasted walnuts. The dish can be finished with delicate kale leaves sautéed in olive oil and drizzled with a bit of balsamic glaze (optional). Visually, it contrasts the intense color of the beet with the whiteness of the cheese and the golden walnuts, making the dish delightful in both taste and appearance. Perfect for an elegant winter dinner, a romantic date, or as a stunning menu highlight at a party.

Ingredients Used

Ingredients (16)

Servings:
4
  • Dry white wine 100 ml
  • Arborio rice 320 g
  • Vegetable broth 1200 ml
  • Olive oil 50 ml
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 40 g
  • Parmesan (grated) 80 g
  • Walnuts 80 g
  • Kale 100 g
  • Beets (raw) 800 g
  • Goat cheese 120 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Balsamic glaze 30 g
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~44.49 PLN (11.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets under running water with a brush, trim the roots and part of the leaves (leave some stems so that the juice doesn't leak out). Wrap each beet individually in aluminum foil or place all in a baking dish, drizzle with 20 g of oil and sprinkle with 2 g of salt. Bake for 50–70 minutes depending on size: a skewer inserted into the largest beet should go in smoothly, and the center should be soft. Once baked, set aside to cool for 10–15 minutes to make it easier to remove the skin.

Ingredients: Beets (raw), Olive oil, Salt
Use gloves or spoons to remove the hot beets. If the beets are smaller (50–60 g each), reduce the baking time to 40–50 minutes. Do not pierce them too early — they may lose juice.
2

After slightly cooling, remove the skin by hand (it comes off easier with the help of a paper towel) and cut the beets into quarters. Weigh about 500 g of the chopped beets and blend into a smooth purée in a blender or with an immersion mixer, adding a bit of warm broth (about 60 ml), until you achieve a silky consistency. Transfer the purée to a bowl and keep warm.

Ingredients: Beets (raw), Vegetable broth
Use a blender, either a jug or an immersion one. If the purée is too thick, gradually add broth by 1–2 tablespoons (15–30 ml) to avoid diluting the flavor. Keep the rest of the chopped beets for decoration or to add an unblended texture.

Preparation of toppings

3

Heat a dry, large skillet (preferably cast iron or steel) over medium heat. Add the walnuts (80 g) and toast them for 4–6 minutes, shaking the skillet every few seconds, until they are fragrant and lightly browned. Transfer to a cutting board and, after slightly cooling, chop coarsely.

Ingredients: Walnuts
Watch closely — the nuts can burn quickly. Use a flat pan without oil. If you don't have a pan available, you can roast the nuts in the oven for 8–10 minutes at 180°C.
4

In a large skillet (or a wide pot), heat 10 g of olive oil over medium heat. Add the chopped kale leaves (100 g) and sauté for 2–3 minutes until they soften and the edges turn slightly brown. Season with a pinch of salt (1 g) and, if desired, 1 g of chili flakes. Set aside for garnish.

Ingredients: Kale, Olive oil, Salt, Chili flakes
Use a wide skillet so the kale doesn't steam in a pile. Sauté briefly to retain some crunch and color. You can also add chili flakes if you like spicy accents.

Risotto

5

Prepare a pot with heated broth (1200 ml) on the stove — it should be hot but not boiling. In a wide saucepan (preferably with a thick bottom), heat 20 g of olive oil and 20 g of butter over medium heat. Add finely chopped onion (150 g) and sauté for 3–4 minutes, stirring, until the onion becomes translucent and soft but not browned. Add finely chopped garlic (10 g) and sauté for another 30–40 seconds until fragrant.

Ingredients: Vegetable broth, Olive oil, Butter, Onion, Garlic
Use a wide pot with a diameter of 24–28 cm and a thick bottom. A wooden spoon or silicone spatula is best for stirring. Do not brown the onion — the risotto should have a delicate base.
6

Pour the arborio rice (320 g) into a saucepan and mix with the onion for 1–2 minutes, until each grain is coated in fat and starts to become slightly translucent around the edges. This is called 'tostatura' — it allows the grains to release starch better.

Ingredients: Arborio rice
Stir vigorously to prevent the rice from sticking. Do not add salt at this stage — salt shortens the evaporation time of liquids and can result in harder grains.
7

Increase the heat to medium-high and pour in the white wine (100 ml). Stir until the alcohol evaporates and the liquid is almost completely absorbed (about 1–2 minutes). Then reduce the heat to medium. Start adding the hot broth ladle by ladle (about 80–100 ml at a time), adding the next portion only when the previous one is almost completely absorbed. After each addition, stir vigorously for 20–40 seconds, and then more frequently as it thickens. The entire process should take 18–20 minutes from the moment the first ladle of broth is added.

Ingredients: Dry white wine, Vegetable broth
This is a key step — use a ladle and gradually add small amounts at a time. Stir regularly, but not non-stop without purpose — monitor the consistency. Use a whisk or a wooden spoon. If you see a solid, thick mass on the surface and the rice is creamy, that's a sign it's ready.
8

After about 15–17 minutes, taste the rice: it should be al dente — soft on the outside with a slight, delicate resistance in the middle. When the consistency is almost perfect (stay 1–2 minutes from being fully ready), reduce the heat to the minimum and add the beetroot purée (about 500 g of prepared purée) along with 40 g of butter and 80 g of grated Parmesan. Stir vigorously for 1–2 minutes until the risotto becomes uniformly pink, creamy, and glossy.

Ingredients: Beets (raw), Butter, Parmesan (grated), Vegetable broth
If the risotto seems too thick, add 1–2 ladles of hot broth. If it's too thin, cook uncovered for 1–2 minutes. Test the rice every minute — overcooked risotto will be mushy.

Assembly and serving

9

Turn off the heat and add the crumbled goat cheese (120 g) to the risotto in several portions, gently stirring after each addition to allow it to partially melt while leaving creamy chunks. Season with salt (to taste, about 2 g) and freshly ground black pepper (2 g). Taste and adjust the seasoning.

Ingredients: Goat cheese, Salt, Black pepper
Add the goat cheese gradually — its acidity can quickly dominate the dish. Use a wooden spoon for gentle mixing to maintain the texture.
10

Transfer the risotto to warmed plates, portioning it evenly. Top with a few pieces of unblended, roasted beets for texture, sprinkle with chopped, toasted walnuts, and arrange a few leaves of sautéed kale. If using, drizzle lightly with balsamic glaze (30 ml) in the form of thin lines. Optionally, sprinkle with a bit of chili flakes for contrast.

Ingredients: Beets (raw), Walnuts, Kale, Balsamic glaze, Chili flakes
Serve immediately — risotto doesn't hold up well (it loses its creaminess after a few minutes). Use small tweezers to precisely arrange the nuts and kale leaves for a nice presentation.
11

Finishing: finally, grate a little fresh Parmesan on top (about 10 g) and drizzle with a minimal amount of olive oil (about 5 g) for shine. Serve immediately, preferably with a glass of the same white wine.

Ingredients: Parmesan (grated), Olive oil
Use a cheese peeler for thin shavings of parmesan — they will add elegance. The plates should be warm so that the risotto doesn't cool down too quickly.

Fun Fact

💡

Risotto comes from northern Italy (mainly Lombardy and Piedmont) and traditionally achieves a creamy consistency due to the starch content in the rice. Colorful versions with beetroot have gained popularity as a modern variation that combines local, seasonal vegetables.

Best for

Elegancka kolacja zimowa Romantyczna kolacja Świąteczne lub noworoczne menu

Tips

🍽️ Serving

Serve the risotto immediately on warm plates, with an extra serving of freshly ground pepper and Parmesan at the table. Small portions as an appetizer or larger ones as a main dish; with white wine or lightly tannic red if you prefer.

🥡 Storage

Risotto is best eaten immediately. If there are leftovers, store them in an airtight container in the fridge for up to 24 hours. To reheat: add a little broth or water and warm slowly in a pan, stirring to regain creaminess. Do not freeze — beets and the texture of the risotto lose their consistency.

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