Beet that magenta risotto!

Dairy, Main Course, Rice, Risotto, Vegetarian


Yesterday, I made eating pink a reality!  As you know, I really love pink… all vibrant colors, really, but pink(magenta) will always be “the one” for me.

Most people think of magenta as an artificial color…. but this is false. Just look at all the beautiful shades of pink out there!

This is a recipe I have been thinking about making for a while now, and yesterday the final touch just clicked! You see, the only part holding me back was that I could never decide on what kind of cheese to use in it.

  • Parmesan is too sharp and dry.
  • Mozzarella, its a waste to use a cheese that is so much about its texture, for this.
  • Goat cheese is the best cheese to use, and I really wish I liked it…

So yesterday, when I was in the super market, and I came face-to-face with the glory that is “Boursin”. Growing up in Belgium, it was like a staple in our fridge, in elementary school jokes(in French), basically the greatest thing that could happen to you. This cheese is the original creamy cheese with garlic, pepper, and other delicious herbs in it. Properly herbed and spiced.

And that was it! EUREKA!!!

Beetroot Risotto


  • 4 medium beetroots (cooked in their own juice)
  • 1/2 leek chopped
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 cup arborio rice
  • 3 cups / 700ml hot broth (vegetable/chicken)
  • 1/2 cup white wine
  • 1/4 cup fresh chives (cut into 2 cm pieces)
  • 3 tbsp Boursin cheese (or goat cheese if you prefer)
  • salt and pepper


  1. Prep all the vegetables. Put the stock to heat up in a sauce pan.
  2. Place 2 beets in a blender with 1 cup broth. Zap until it is the texture of a fuschia smoothie, set aside. Cube the other 2 beets.
  3. In a large pan heat olive oil. Once hot, fry leeks and garlic until soft.
  4. Add rice, fry until translucent.
  5. Add wine, stir until absorbed.
  6. Add broth, 1 laddle full at a time. Stir until absorbed. Continue adding until the broth is all gone.
  7. Once the last laddle-full is absorbed, stir in the beetroot smoothie, stir until absorbed.
  8. Add cubed beets, and stir until heated through.
  9. Remove from heat, and fold in 3 tbsp Boursin (or goat cheese) and chopped chives.
  10. Serve with a small dollop of extra Boursin, and eat immediately!

NOTE: The flavours are nicely contrasting. You have the sweetness of the beets, wine and leeks, contrasted by the sharpness and fragrance of the garlic and spiced cheese. This may be a little too much for some, and you can absolutely substitute the cheese with Greek yogurt, creme fraiche or sour cream if you prefer (it will be much milder and more subtle). DIG IN!!!


3 thoughts on “Beet that magenta risotto!

  1. OMG. First of all the pictures are beautiful and I love pink as well, after green off course. It is such a happy color :).

    And how funny is it that just a few days ago I was reading Food and Wine and asked A what he thought about Beet Risotto. It looks delicious! I can’t wait to try it out.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s