Green risotto with baked goat cheese – Vegetarian

A little bit fancy, without actually being complicated, this green risotto with baked goat cheese is such a joy.

It’s creamy, colourful, and packed with wholesome ingredients, plus that warm goat cheese with honey and thyme on top feels like a restaurant-level treat right at home.

Spinach and basil bring freshness along with a boost of nutrients like iron, vitamin K, antioxidants, and plant compounds that support immunity and overall health, while keeping the dish relatively light in calories. The baked beetroot and carrots add natural sweetness, fiber, and beta-carotene, which supports eye health and skin, along with nitrates from beetroot that may help circulation and heart health.

The soft goat cheese provides protein, calcium, and healthy fats, making the meal more satisfying and balanced, while pistachios add crunch, extra protein, and heart-healthy fats. Overall, this is a beautifully balanced vegetarian dish: comforting and creamy, yet nutrient-dense, colourful, and energising, perfect for a cosy dinner that still feels wholesome.

Ingredients: (for 2 portions)

• 1 yellow onion
• 2 garlic cloves
• 1 sprig rosemary
• 2 medium beetroots
• 1 tablespoon dried thyme
• 1 carrot
• 1 stock cube
• 1 lemon
• 100 g soft goat cheese
• fresh parsley + a few sprigs of fresh basil
• 50 g raw pistachios
• 150 g risotto rice (Arborio or similar)
• 100 g spinach
• 600 ml boiling water
• 2 spoons of honey
• salt and pepper
• a little olive oil
• Optional (for serving): cranberry or mixed berry jam

Preparation:

Place the stock cube in a bowl and pour the boiling water over it. Stir well until dissolved, then set aside.

Preheat the oven to 200°C (390°F) and let it heat up.

Peel the vegetables and cut them as shown in the photo below.

Zest the lemon, then slice it into wedges and set aside.

Place the beetroot and carrot in a bowl, drizzle generously with olive oil, add salt and pepper, and mix well to coat evenly. Transfer them to a baking tray lined with parchment paper, spreading them out so they don’t overlap. Roast in the preheated oven for about 15 minutes.

Meanwhile, prepare the risotto. Add a little olive oil to a large pan, then add the onion and garlic and sauté for about 1–2 minutes. Add the rice and cook it together with the onion for about 1 minute, stirring, so it lightly toasts. Then pour in the stock prepared earlier and let it simmer for about 25–30 minutes, or until the rice is cooked and tender. Stir it often. Add more water along the way if it’s necessary.

Meanwhile, prepare the remaining ingredients. Add the spinach and basil to a blender and blend until you get a smooth paste, then set it aside.

After the beetroot and carrot have been in the oven for 15 minutes, take the tray out without turning off the oven. Nestle the slices of soft goat cheese among the vegetables, drizzle a little honey over each piece, and sprinkle with a bit of thyme, salt and pepper. Return the tray to the oven for another 10 minutes or so, until the cheese is warm and lightly golden.

By this time, the rice should be almost done too. Add the remaining thyme, adjust with salt and pepper to taste, and stir well. Let it cook for a few more minutes until the liquid has fully evaporated, then add the lemon zest along with the spinach paste prepared earlier. Mix everything well and turn off the heat.

Chop the parsley and roughly crush the pistachios.

To serve, place a layer of risotto on each plate, then evenly distribute the roasted beetroot and carrots on top. Sprinkle with the chopped pistachios and parsley, add the baked goat cheese, and if you like, finish with a spoonful of cranberry jam for a sweet-tangy contrast.

Serve with lemon slices on the side, so anyone who likes can add an extra fresh kick to the dish.

If you try the recipe, let me know how you liked it! 🥰

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