Skip to content
Rice and Grains

Beet Risotto with Goat Cheese Mousse

Creamy, bright pink and full of flavor, Beet Risotto with Goat Cheese Mousse is the perfect recipe when you have guests.
Recipe Beet Risotto with Goat Cheese Mousse
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 30 minutes
  • Servings for 4 people

Beet recipes all share a bright pink color that usually impresses whoever finds it in front of them. Perfect for creating showstopping dishes like Beet Risotto with Goat Cheese Mousse, beet is the ideal ingredient if you love experimenting in the kitchen. Thanks to its reddish color, this dish is also perfect served as a Christmas first course.

You only need a few ingredients to make Beet Risotto: rice and beets, of course, butter and Parmigiano to make it creamy at the end, and finally some goat cheese whipped together with cream to create a light mousse whose flavor pairs perfectly with the risotto.

Among other risotto recipes that are perfect for family dinners, we suggest trying Pumpkin and Sage Risotto, Asparagus and Taleggio Risotto and Limoncello Risotto.

Ingredients for 4 people

Copy Ingredients List
Open in App

Method

  1. To make the Beet Risotto with Goat Cheese Mousse, start by preparing the vegetable broth (keep it hot).
  2. Cut up the beets, transfer them to a container (or a food processor), add a ladleful of broth and blend them into a purée.
  3. Next, make the soffritto, the sautéed base: in a pan, cook the onion with a drizzle of oil for a few minutes, then add the rice and toast it for 3 minutes.
  4. Once the rice is toasted, deglaze with the white wine. When the alcohol has evaporated, continue cooking, adding the broth one ladleful at a time and letting it be absorbed, while stirring with a wooden spoon.
  5. After 10 minutes of cooking, stir in half of the blended beets.
  6. Let the risotto cook, adjusting the salt and adding broth as needed. Toward the end of cooking, stir in the remaining purée and cook for another 5 minutes.
  7. from the soffritto: in a pan, cook the onion with a drizzle of oil for a few minutes, then add the rice and toast it for 3 minutes.
  8. Meanwhile, whip the cream with an electric mixer and add the goat cheese, folding it in gently so the cream doesn’t deflate.
  9. Once ready, finish the risotto by stirring in the butter and grated cheese until creamy.
  10. Divide the Beet Risotto among plates, finishing and garnishing it with spoonfuls of goat cheese mousse. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you don’t like the strong flavor of goat cheese, you can replace it with fresh ricotta (goat’s milk ricotta works too) or Philadelphia cream cheese.

Storage

Beet Risotto with Goat Cheese Mousse keeps in the fridge for a couple of days. If you have leftovers, we recommend storing the risotto and the mousse separately so that you can reheat the risotto easily.

Comments