Rosé Beet Risotto

I love risotto.

I love eating it. I love cooking it. And I love to serve it when entertaining.

My Cisco alums will attest to that. Giada’s red wine risotto was a weekly tradition that my roommate and best friend would come over to enjoy.

Risotto one of the most versatile dishes in my wheelhouse, and I love brainstorming new combinations of vegetables, proteins, and wine to make it with.

Beets, rosé, and goat cheese is definitely a new favorite. It’s as gorgeous as it is delicious.

While it’s not the easiest or quickest recipe I’ve shared here, it is the most satisfying.

Bonus – it was made for an #eeeeeats Instagram shot.


  • 8 cups low-sodium broth
  • 3 cups arborio rice
  • 1 medium white onion, finely chopped
  • 2 garlic cloves, minced
  • 3 red beets, peeled and finely chopped
  • 2 tablespoons olive oil
  • 1 cup dry rosé
  • 1/4 cup goat cheese
  • Basil, finely chopped
  • Salt & pepper, to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon nutmeg
  • Goat cheese crumbles (optional)


  • In a medium saucepan, bring broth to a simmer.
  • Heat oil in a Dutch oven over medium heat. Add garlic and onion and sauté until translucent. Add beets and sauté until tender. Season with salt and pepper,
  • Add rice and cook, stirring constantly, for 1 minute. Add wine and continue to stir vigorously until wine is fully absorbed.
  • Add 3/4 cup broth and stir constantly, until liquid is absorbed. Continue until rice is tender and creamy.
  • Add cumin, nutmeg, and goat cheese and stir until well combined.
  • Serve in shallow bowls, topping with crumbled goat cheese and basil.

Well, that was quick.

Yep! Quick Hits are short posts that peek into my life – what I’m wearing, cooking, and reading. View all quick hits here, and check out these recent ones I know you’ll love: