Beet and Coulommiers Cheese Risotto Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Beet and Coulommiers Cheese Risotto

Read Directions
Add to Meal Planner

Add to Meal Planner


Many traditional recipes for risotto call for making your own broth, and this recipe is no exception. Except here the broth is made by boiling beets with spices and tangerine slices, and then pureeing half of the beets until perfectly smooth. A few other tweaks make this risotto a standout: Cassis is used to deglaze the pan in place of the usual wine, and chopped beets are added halfway through cooking the rice.


  • 1 beet (peeled)
  • 5 pink peppercorns
  • salt
  • mustard seeds
  • 1 tangerine (unpeeled and sliced)
  • olive oil (to taste)
  • 1 garlic clove (finely chopped)
  • 1 onion (small, finely chopped)
  • 200 grams risotto
  • 80 mL cassis liqueur (or other sweet liqueur to taste)
  • 150 grams Coulommiers cheese
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Broth Preparation:
    2. In a large saucepan with water, add the peeled beets, peppercorns, a pinch of salt, mustard seeds, and thinly sliced ​​tangerine. Boil until the beets are cooked.
    3. Remove the beets and chop in a speed chopper or in a blender until it's reduced to a sauce, if necessary add 2 to 3 tablespoons of water to dice it up better.
    View 10 More StepsDiscover more recipes from Marmita