Beetroot risotto with goat's cheese
A shockingly pink, earthy risotto finished with tangy goat's cheese and a squeeze of lemon.
- Time50 min
- LevelMedium
- Costabout £2.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide, heavy pan over a medium heat. Cook the onion for 8 minutes until soft, then stir in the garlic for 1 minute.
8 min - 2
Add the rice and stir for 2 minutes until the grains look glossy and translucent at the edges. Pour in the wine and let it bubble away.
- 3
Add the hot stock a ladleful at a time, stirring often and waiting until each is absorbed before adding the next. Keep going for about 20 minutes, until the rice is creamy but still has a little bite.
20 min - 4
Stir in the grated beetroot and cook for 3 minutes more, until the whole pan has turned deep pink.
3 min - 5
Take off the heat. Beat in the butter and lemon juice, put the lid on and rest for 2 minutes.
- 6
Spoon into bowls and top with the goat's cheese and thyme.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.