Out of Office Beet & Goat Cheese Risotto

Out of Office Beet & Goat Cheese Risotto

Risotto is one of those dishes that we are never tired of. It’s simple to make, doesn’t require a lot of complicated kitchen tools, and never disappoints. We were lucky enough to learn the art of risotto from our wonderful Italian friend Luca. We’ve experimented with many different types of risotto, but for us, our Beetroot Goat Cheese recipe takes the cake. It’s creamy, has just the right amount of vegetables to feel “healthy,” and is perfect as a meal or side dish. 


Before we get started, here are some of our tips 

  1. With shallots, size matters; we’ve included images of the size the shallots should be chopped to. You want them very small so they almost disintegrate when you are cooking them down. This helps create consistent flavor and texture in the risotto. 
  2. Be strategic about turning up the heat. Within the instructions, we’ve included directions for when you should turn up and turn down the heat. Overheating at the end can impact the creaminess of the risotto. 
  3. Always use warm stock (room temperature or a bit hotter is fine) to prevent the risotto from overcooking. 
  4. DO NOT rinse the rice before using. 



2 tablespoons of olive oil

1 cup of Arborio rice 

1/2 cup of “Out of Office” (or another dry white wine)

3 cups of stock (vegetable or chicken) 

1 1/2 shallots - chop VERY tiny (see picture) 

2 medium-sized beets roasted (you can do this ahead of time or purchase roasted beets) 

1 clove of garlic (chopped very tiny) 

1/2 tablespoon of balsamic vinegar

1 4 oz pack of goat cheese (leave on the counter while you prep & cook so it gets close to room temperature)

1/2 teaspoons of dry dill

2 tablespoons of unsalted butter

1/2 teaspoons of lemon zest (optional) 

Salt (optional) 


Shallot size reference


  1. Chop the shallot into very tiny pieces.
  2. Blend the roasted beets (peel the skin off the beets before blending) with one cup of stock and set aside.


  1. Coat the bottom of a pan in olive oil. Heat up. 
  2. Next, add the shallots. Cook the shallots on low to medium heat, stirring often, until they "melt." The shallots should be translucent. You do not want them to burn or have burnt edges, so watch them closely. 
  3. Once the shallots are “melted.” Add the rice. Make sure the rice is fully coated in the oil. Cook for a couple of minutes.
  4. Next, add the wine on medium heat. Once the wine is absorbed, turn down the heat to low and steadily pour in the stock. Start with one cup of stock and wait for the liquid to cook down, stirring occasionally. 
  5. After the first cup of stock has cooked down, add one more cup of stock. Wait for the liquid to cook down, stirring occasionally.
  6. Once the second cup of stock has cooked down, add the beet/stock blended mixture (still on low heat). Wait for the liquid to cook down, stirring occasionally.
  7. When the liquid is fully cooked down, turn off the heat and stir in dill, balsamic vinegar, lemon zest (optional), unsalted butter, and goat cheese. Taste test the risotto and add salt if needed.
  8. Let sit for 3-5 minutes before serving.


Buon Appetito!