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Beet Risotto-Style Pasta

Servings: 3 to 4

Cooking pasta in the style of risotto isn’t a new technique, but given the ease of preparation and the creamy result, it’s surprising that it’s not more popular. This one-pot meal is beautiful and satisfying, especially accompanied by a green salad.


  • 2 Tbs. extra-virgin olive oil
  • 1/2 medium yellow onion, cut into 1/2-inch dice
  • 1 large clove garlic, finely minced
  • 3 medium beets, peeled and cut into 1/2-inch dice
  • 8 oz. short, sturdy pasta, such as gemelli or penne
  • 4 cups lower-salt vegetable or chicken broth, warmed
  • 2 oz. fresh goat cheese, crumbled
  • Ground toasted cumin, for serving (optional)
  • 1 Tbs. chopped fresh cilantro or flat-leaf parsley


  • In a medium skillet or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until almost translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 15 to 30 seconds. Add the beets and pasta, and cook, stirring occasionally, until the pasta is lightly toasted, about 4 minutes.
  • Add about 1/2 cup of broth and stir, loosening any ingredients stuck to the bottom or side of the pot. Stir gently until most of the broth is absorbed and you can run the spoon across the bottom of the pan, 2 to 3 minutes. Continue adding broth in 1/2-cup increments, stirring constantly and scraping around the edge of the pot, until the beets have softened, the pasta is al dente, and most of the broth is absorbed, 25 to 30 minutes.
  • Remove the pan from the heat, cover, and let rest for 5 minutes. To serve, divide the pasta among bowls and top each with crumbled goat cheese, a pinch of cumin, if using, and cilantro.


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Reviews (2 reviews)

  • chitownguy | 02/18/2019

    It was beautiful but for me at least, I would not repeat. As the other reviewer said, double the goat cheese and it needs salt.

  • twood | 02/15/2019

    The pasta was every bit as beautiful as in the image and for so few ingredients was surprisingly good. I didn't expect to like the cilantro or the cumin, but I did! Next time I would add just a dash of acid, maybe a white balsamic. I would also definitely double the goat cheese.

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