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Beet and Goat Cheese Risotto: photo of the dish
Illustrative photo: Ewan Munro from London, UK — CC BY-SA 2.0, Wikimedia Commons
Vegetarian

Beet and Goat Cheese Risotto

A vibrant pink risotto, sweet and creamy, with fresh goat cheese.

  • 35 min
  • 4 servings
  • Easy
  • Moderate

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

427 kcal per serving

Protein
10.7 g
Carbohydrates
65.4 g
of which sugars
5.9 g
Fat
12.8 g
of which saturated fat
8 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Blend one beet with a little broth.
  2. Toast the rice with the shallot until translucent, then add the broth and the beet purée.
  3. Finish with the second beet, diced, the butter and the goat cheese.

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Original Ecomely recipe.