Creamy Beet Risotto with Parmesan and Garlic – A Cozy, Flavorful Dish

A rich, vibrant dish for cozy nights — ready in minutes.

There’s something special about sitting down to a warm, creamy meal when it’s cold outside. This beet pâté risotto is comfort food with a twist — bold in color, full of flavor, and packed with nutrients.

Made with our Beet & Garlic Pâté, this quick risotto is the kind of dish that feels both nourishing and gourmet. Beets are loaded with vitamins and minerals, and when blended into this silky, slightly tangy sauce, they turn a simple bowl of rice into something truly special.

Perfect for a comforting dinner or to impress a guest — without spending hours in the kitchen.

Ingredients (serves 2–3)

• 1 cup (250 ml) cooked rice (white or arborio, prepared according to package instructions)

• 160 g Rancho Kiaora Beet & Garlic Pâté (about 5.6 oz)

• 2 garlic cloves, minced

• 1 onion, chopped

• 1 leek, sliced thin

• 2 tablespoons butter or ghee

• 1/4 cup heavy cream or coconut cream

• 1 tablespoon white balsamic vinegar

• Juice of 1/4 lime

• 50 g (about 1.75 oz) grated parmesan cheese

• Chopped scallions (for garnish)

Instructions

1. In a large skillet, melt the butter or ghee over medium heat. Add the garlic, onion, and leek. Sauté until golden and fragrant.

2. Add the cooked rice and stir well to combine with the vegetables.

3. In a small bowl, mix the beet pâté, cream, and white balsamic vinegar until smooth.

4. Pour the beet mixture into the skillet and stir gently to coat the rice evenly.

5. Add the lime juice and parmesan. Mix well.

6. Cook over medium-low heat, stirring regularly, until the risotto is creamy and most of the liquid is absorbed (about 10–15 minutes).

7. Serve hot, topped with chopped scallions for a fresh finish.

From Our Kitchen to Yours

• Swap the cream for a plant-based version to keep it fully dairy-free.

• Want extra texture? Add toasted walnuts or sunflower seeds before serving.

• Makes a beautiful centerpiece for a plant-based dinner.