Beetroot & Goat Cheese Risotto for One

A solo meal with main-character energy.

Ever wanted a dinner that looks like you might own a pottery wheel, but still pairs perfectly with wine in trackies? This Beetroot & Goat Cheese Risotto is your new best mate. It’s earthy, vibrant, and feels fancy without needing a culinary degree or a trip to a farmer’s market. And yes — you will feel artistic while stirring.

Roasting the beetroot brings out its natural sweetness, which plays beautifully against tangy goat cheese. This one’s perfect for solo date nights, or when you want to impress absolutely no one but yourself.

🧬 Nutritional Highlights: Antioxidant Glow-Up

This isn’t just a pretty dish — it’s full of good-for-you perks:

Folate & Iron: From beetroot — supports energy and blood flow
Antioxidants: Betalains in beetroot help reduce inflammation
Protein & Calcium: From creamy goat cheese
Fibre: Supports digestion and helps keep you full

🧪 Per Serve (Approx):

Calories: 400 kcal
Protein: 11g
Fibre: 5g
Vegetarian & Gluten-Free

🛒 Ingredients (Single Serving):

1 small beetroot (about 100–120g), peeled and cubed
1 tsp olive oil
⅓ cup arborio rice
1 small garlic clove, minced
1 cup vegetable stock, warmed
1 tsp balsamic vinegar (optional but highly recommended)
2 tbsp soft goat cheese (plus extra to serve)
Salt & pepper, to taste
Fresh thyme or rocket leaves, to garnish (optional)

👩‍🍳 Instructions:

Step 1: Roast the beetroot

Preheat your oven to 200°C (fan 180°C). Toss the beetroot cubes in olive oil and a pinch of salt. Roast for 25–30 minutes until tender and caramelised. (Or cheat with pre-cooked beetroot — I won’t tell.)

Step 2: Start the risotto

While the beetroot roasts, heat a splash of olive oil in a small pan. Add garlic and sauté briefly, then stir in the arborio rice and toast it for 1–2 minutes.

Step 3: Add stock, bit by bit

Pour in ¼ cup of warm veggie stock. Stir gently until absorbed, then repeat until the rice is just tender and creamy — about 18–20 minutes. Don’t rush it; this is your stirring meditation moment.

Step 4: Blend or mash the beetroot

Once the beetroot is roasted, mash it roughly with a fork or blitz it in a small food processor (or just chop finely). Stir it into the risotto along with the balsamic vinegar.

Step 5: Stir in goat cheese

Turn off the heat. Fold in the goat cheese until the risotto turns that unmistakable beetroot-magenta. Taste and season with salt and pepper.

Step 6: Serve with flair

Spoon into a shallow bowl, top with a few crumbles of goat cheese, and garnish with thyme or rocket if you’ve got them on hand. Instagram it. Then eat it before it gets cold.

🔁 Tips, Swaps & Storage:

➤ Shortcut beetroot

Use vacuum-packed pre-cooked beetroot to skip the roasting step. Chop and stir it straight in.

➤ No goat cheese?

Swap in ricotta, feta, or cream cheese. Or try a dairy-free alternative for a vegan version.

➤ Make it extra earthy

Add toasted walnuts or a handful of rocket stirred in at the end.

➤ Storage

This one stores beautifully. Keep leftovers in the fridge for 1–2 days. Reheat with a splash of water and a fresh crumble of cheese on top.

🧑‍🎨 Why It Works for One:

Because sometimes you want your dinner to match your vibe — bold, beautiful, and a little bit unconventional. This risotto is a reminder that eating alone doesn’t mean eating boring. It’s wholesome, a little indulgent, and leaves no awkward leftovers in the fridge.