Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Vegetarian beetroot risotto with 2 cheeses!

on 15/12/2015

Every winter, I make this delicious easy to make vegetarian beetroot risotto with 2 cheeses! Which one’s? Read on,…:)


When you add the 2 cheeses to the risotto, after cooking, the risotto will turn pink red bubblegum color,,..hey? This main course is a win-win at a lovely dinner party: success guaranteed!!! 🙂 Ooh yes!

Recipe: For 4 persons


400 gr small to medium-sized fresh beets, cooked for 35-40 minutes, or until tender. With plastic gloves on, peeled & cut up into bite-sized smaller chunks

2 fat cloves of garlic, peeled & finely minced

3 tablespoons of a fruity extra virgin olive oil

1 large white onion, peeled & finely minced

1 liter hot vegetarian gluten-free stock

300 gr uncooked risotto rice/ I used Arborio

100 ml white wine or a bit more, I did that!! / I used Wine Chateau Genoels – Elderen, Chardonnay white 2013!!! ( that is a top Belgian wine!!!)

50 gr freshly grated Parmesan cheese

150 gr fresh sheep’s ricotta cheese

black pepper


1. Take a larger cooking pot & heat up on medium-high. When hot, pour 3 tablespoons of that fruity evoo in it & swirl it all around the pot.

2. Add chopped onion & garlic & fry for about 4-5 minutes. Now, add the rice & stir it all around the base of the pot for about 3 minutes or so. Add beet chunks & stir continuously! Add wine & stir non-stop. Gradually, add the hot stock  & only pour in more stock until the rice has absorbed the stock & do this process again & again until al the hot stock has been used up. This will take about 15 to 25 minutes. Check the rice. It must still have a bite to it but must be cooked through, al dente. Take it off the heat. Your risotto still must be a bit liquid & moist too! Off the fire, add your 2 cheeses & stir it well through the risotto. This will bind the risotto more,…Check the seasoning again. Maybe you must add some grins of finely milled black pepper.

3. Serve at once with a loved one & drink the same wine like the one you have used in your risotto! 🙂 MMM,…& cheers!

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Sophies Foodie Files


34 responses to “Vegetarian beetroot risotto with 2 cheeses!

  1. Sean & Linda says:

    What a lovely delicious looking inviting risotto! fresh sheep’s ricotta, i can only dream of that!
    Waw! x

  2. Bernice says:

    Sounds wonderful!!

  3. Yum! Sounds delicious. Plus, pink food!!!!

  4. Amber says:

    Yum! LOOKS GREAT! I love that you’ve used sheep’s cheese.

  5. Angie@Angie's Recipes says:

    Very delicious and comforting, Sophie.

  6. Ina Gawne says:

    Wow Sophie…I bet this was delicious! I have never thought to use beets in risotto – but what a great flavor combination with the cheeses, yum!! 🙂

    • Sophie33 says:

      Beets are the best in this lovely easy risotto. The 2 combined cheeses give it the finished touches! 🙂

  7. boeddhamum says:

    Looks beautiful Sophie and the addition of the 2 cheeses makes it creamy I guess. Belgian white wine? wow!!

    xo Linda

  8. Katarina says:

    This looks so good!

  9. I’ve never seen sheep ricotta here, do you think another type would work instead?

  10. I’m just venturing into risottos, this looks lovely x

  11. Oh my, what a stunning color! It looks like the perfect dish to serve for a romantic Valentine’s Day dinner, too. 😉

  12. johan says:

    I made your excellent risotto & loved it so much! xxxx
    Fabolouss creation too! xxx

  13. Ohh I love beetroot! Unfortunately I my tummy doesn’t like cheese but this looks yum all the same!

  14. Karen says:

    Pretty and so full of flavor…my kind of dish.

  15. twbarritt says:

    I just love beets! This sounds delicious! Have a wonderful holiday, Sophie!

  16. Beautiful colors! I’d love to try your Belgian wine!

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