Beetroot risotto with goat's cheese and chives

Name: Beetroot risotto with goat's cheese and chives
Total time: 50 min
Cuisine: Italian
Ingredients: 1l egg free gluten free vegetable stock, hot; 2 tbsp olive oil; 1 onion, finely chopped; 300g arborio risotto rice; 150ml dry white wine; 300g cooked beetroot, not in vinegar, grated; 100g soft goat's cheese, crumbled; 2 tbsp fresh chives, snipped

A show-stopping pink risotto: earthy beetroot, creamy rice and tangy goat's cheese melting through.

Time50 mins
LevelMedium
Costabout £1.88 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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1 legg free gluten free vegetable stockhot
2 tbspolive oil
1onionfinely chopped
300 garborio risotto rice
150 mldry white wine
300 gcooked beetrootnot in vinegar, grated
100 gsoft goat's cheesecrumbled
2 tbspfresh chivessnipped

Method

1
Keep the stock hot. Warm the oil in a wide pan and cook the onion for 6 minutes until soft.
6 min
2
Add the rice, stir for 2 minutes, then pour in the wine and let it bubble away.
2 min
3
Add the stock a ladle at a time, stirring often, for about 15 minutes.
15 min
4
Stir in the beetroot and keep adding stock for 4 more minutes until the rice is creamy and tender.
4 min
5
Take off the heat and stir through half the goat's cheese. Season well.
6
Serve topped with the rest of the cheese and the chives.

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.