Beet Farro Risotto with Goat Cheese and Pistachios

Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.

Introduction

I’ll admit: I fell in love at first bite. One evening, I pulled out a bag of farro and a couple of handsome beets from my local market, thinking I’d make something simple. But instead of the usual grain-bowl approach, I remembered a beloved risotto recipe I’d seen and thought: why not adapt it with farro instead of rice? The result was this vibrant, creamy dish—Beet Farro Risotto with Goat Cheese and Pistachios—and now it’s one of my go-to recipes when I want something elegant yet comforting.

What makes this Beet Farro Risotto with Goat Cheese and Pistachios dish special for me: the earthy, sweet beets dye, the farro, a gorgeous ruby hue; the farro has a slightly nutty texture that feels more substantial than rice; creamy goat cheese melts in and gives tang; pistachios add that crunchy counterpoint. It feels like a dish you’d serve for guests, but with week-night ease.

In this post, I’ll walk you through ingredients, how to prepare it step-by-step, how to serve it, tips to make it shine, variations to adapt it, FAQs to answer your questions, and my final thoughts. Ready? Let’s go.

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Beet Farro Risotto with Goat Cheese and Pistachios (2025)

Ingredients

Here’s what you’ll need to make about 4 – 6 servings of the Beet Farro Risotto with Goat Cheese and Pistachios.

Main ingredients

1 ½ cups pearled farro (rinsed)
2-3 medium beets (red or golden or a mix)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
½ cup dry white wine (optional, but adds flavour)
~4 cups warm vegetable broth (plus extra if needed)
2 tablespoons butter (or vegan butter if you prefer)
3–4 ounces (≈90–120 g) goat cheese, crumbled
¼ — ⅓ cup shelled pistachios, toasted & lightly chopped
Salt & freshly ground black pepper, to taste
Fresh herbs (optional) — e.g., chopped parsley or chives for garnish

For the beets

Beets: roast whole or peel and cube before roasting
Olive oil, salt & pepper for roasting

Optional flavour additions

A splash of lemon juice or a few grinds of lemon zest for brightness
A drizzle of good olive oil or a touch of balsamic vinegar at the end for a refined finish

Note: The idea of using farro in place of traditional arborio rice is inspired by recipes like Jamie Geller’s Beet Farro Risotto.

How to Prepare Beet Farro Risotto with Goat Cheese and Pistachios

Here’s the step-by-step method I follow to create this Beet Farro Risotto with Goat Cheese and Pistachios. I find doing things in order makes the outcome smoother and the timing easier.

Step 1: Roast the beets

Preheat your oven to ~ 200 °C (about 400 °F).
Wash the beets, trim the tops and tails, drizzle with olive oil and sprinkle with salt & pepper. Wrap individually in foil or place on a baking sheet lined with foil.
Roast for about 40-50 minutes (depending on size) until a fork slides easily into them.
Remove from oven, let cool slightly, then peel (skins slide off more easily when warm) and cut into bite-sized cubes or wedges.
Set aside about ¾ of the roasted beet cubes for mixing into the farro; reserve some for garnish.

Step 2: Toast the farro & sauté the aromatics

While the beets roast, heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and cook for ~3-4 minutes until softened and translucent.
Add the garlic and stir for about 30 seconds until fragrant.
Add the rinsed farro and stir, letting it coat in the oil and aromatics for ~1-2 minutes—this helps bring out its nutty flavour.

Step 3: Add wine and begin the “risotto” process

If using, pour in the dry white wine, stir until mostly absorbed.
Then begin adding the warm vegetable broth one ladle (about ½ cup) at a time. Stir gently, letting the farro absorb the liquid before adding more. This mimics risotto technique and gives a creamier texture.
After about half the broth has been added and absorbed, stir in the roasted beet cubes. The colour will deepen, creating that stunning pink/ruby tone.

Step 4: Continue adding broth until farro is tender

Continue adding broth in increments, stirring in between, until the farro is cooked al dente—not mushy but tender with a gentle bite (this usually takes about 25-35 minutes, though farro will take slightly longer than rice). Adjust by adding more broth if needed.
Near the end, taste and season with salt & pepper. Be mindful: the goat cheese and pistachios will add salt and flavour too.

Step 5: Stir in butter & goat cheese

Once the farro is cooked to your liking and the dish is creamy, remove from heat.
Stir in the butter (if using) for richness, then gently fold in most of the goat cheese, leaving a little for garnish. The residual heat will melt the goat cheese into the grains, creating pockets of tangy creaminess.

Step 6: Toast pistachios & finish

If you haven’t already, toast the pistachios: on a small baking sheet, spread the shelled pistachios and toast at ~350 °F (175°C) for ~5-7 minutes until fragrant. Watch carefully so they don’t burn.
Sprinkle the toasted pistachios over the risotto when serving along with the reserved goat cheese crumbles and some fresh herbs (parsley/chives) for colour and freshness. Optionally, drizzle a little olive oil or a splash of lemon juice.

How to Serve Beet Farro Risotto with Goat Cheese and Pistachios

Spoon the beet farro risotto into warm shallow bowls so it retains heat and the creamy texture.
You can garnish each bowl with a few extra beet cubes, crumbled goat cheese, toasted pistachios and a sprig of fresh herb.
For a main dish, serve with a crisp green salad on the side (arugula with lemon vinaigrette works beautifully).
For a lighter edge, pair with steamed or roasted seasonal vegetables (asparagus, broccoli, or peas).
For a dinner party, serve it alongside a crisp white wine (e.g., Sauvignon Blanc) or rosé — the beet-driven colour makes it feel very festive.
If you like contrast, a drizzle of balsamic reduction or aged balsamic vinegar just before serving gives a lovely sweet-tangy finish.
Leftovers: Transfer to an airtight container once cooled; in the fridge it will keep for 2-3 days. Reheat gently; if it becomes too thick, stir in a little warm broth or water to loosen it.

Tips for the Best Beet Farro Risotto with Goat Cheese and Pistachios

Here are a handful of my go-to tips to make sure your Beet Farro Risotto with Goat Cheese and Pistachios comes out beautifully:

Choose good quality farro: Pearled farro cooks faster and has a better texture for risotto style. Rinse it before use.
Roast the beets well: Proper roasting brings out the sweetness and deep colour of the beets. Undercooked beets may be flavored, but won’t blend well into the farro.
Warm your broth: Having warm broth ready means you don’t shock the grains when you add it; it maintains steady cooking.
Stir, don’t over-stir: Stir to keep things moving and prevent sticking, but excessive vigorous stirring isn’t required.
Watch the liquid ratio: Farro absorbs liquid a bit differently than rice. If it seems too dry before the grains are tender, add more broth.
Balance flavour: Beets are naturally sweet/earthy. The tangy goat cheese, the salt in the broth and pistachios, and optional lemon juice help balance the sweetness. Some reddit cooks note beet risotto can feel “too sweet” without acid.
Timing for garnish: Add goat cheese and pistachios at the end so you retain some texture contrast (the pistachios stay crunchy, goat cheese doesn’t dissolve entirely).
Colour preservation: Using a light vegetable broth (rather than a very dark or very salty broth) helps the beet pink/ruby colour shine. Similarly, quickly stirring in the beets avoids over-cooking them.
Serving temperature: Risotto (or farro-risotto) is best served immediately while it’s luscious and creamy. If it sits and cools too much, it firms up. Re-heat with love.
Make-ahead prep: You can roast the beets ahead of time (a day ahead) and even toast the pistachios. Then on cooking day you just focus on the farro and finishing.

Variations

This Beet Farro Risotto with Goat Cheese and Pistachios is wonderfully adaptable. Here are some variations to try based on preferences or what you have in your pantry:

Swap grains: If farro is unavailable, you could use barley, spelt, or even arborio rice for a more classic risotto texture. (As referenced by Jamie Geller’s version where farro was swapped in for healthfulness.)
Use golden beets: Instead of red beets you could use golden beets for a different hue and slightly milder flavour.
Vegan version: Use vegan butter and skip or substitute goat cheese with a plant-based soft cheese (e.g., vegan cream cheese) or skip the cheese altogether and finish with nutritional yeast and extra herbs.
Add greens: Stir in wilted spinach, chard or beet greens during the final few minutes for extra vegetables and colour contrast.
Add protein: For a heartier dish, top with seared chicken strips, grilled shrimp, or roasted chickpeas for vegetarian protein.
Nut substitution: If you’re allergic to pistachios, you can use toasted almonds, walnuts, or pepitas instead. Some roasted beet/farro salad recipes mention pistachios or almonds interchangeably.
Flavour boost: Add a tablespoon of orange or lemon zest with the beets for citrusy lift; or finish with a drizzle of aged balsamic or pomegranate molasses for an extra sweet-tangy layer.
Herb finish: Use fresh herbs like thyme, basil or parsley generously. Thyme pairs beautifully with beets and farro as seen in a similar recipe.

FAQs

Q1: What is farro and why use it instead of rice?

A: Farro is an ancient whole grain (a type of wheat) with a nutty flavour and firm but tender texture. It holds up well in “risotto” style dishes and brings extra chew and nutrition compared to arborio rice. It’s ideal when you want a grain-based dish with character.

Q2: Do I need to rinse farro?

A: Yes—rinse under cold water and drain before using. This helps remove dust or any excess starch and ensures better cooking texture.

Q3: Can I use raw beets instead of roasting?

A: Technically yes, but roasting brings out a deeper flavour and sweeter profile, and makes peeling easier. Using raw beets may result in firmer pieces and less colour integration. Many beet-risotto style recipes emphasise roasting for flavour.

Q4: How do I know when the farro is done?

A: The grains should be tender yet still have a slight chew (al dente). If they’re too firm, add a little more broth and continue cooking a few minutes. If they’re mushy, you’ve over-cooked—aim for “cooked but still firm to the bite.”

Q5: My dish turned out too sweet (since beets are sweet)—what can I do next time?

A: Great question. A few ways to balance: use a broth that is not too sweet or salty, add a splash of lemon juice or vinegar at the end to brighten, finish with tangy goat cheese, and salt appropriately during cooking. Reddit users note the need for acid with beet-heavy dishes.

Q6: Can I make this Beet Farro Risotto with Goat Cheese and Pistachios ahead and reheat later?

A: Yes—you can roast the beets ahead of time and even cook the farro partially, but for the best creamy texture, serve fresh. Leftovers can be stored in the fridge for 2-3 days. On reheating, add a little warm broth or water to revive the creaminess.

Q7: What dietary adaptations are possible?

A: For gluten-free: note that farro contains gluten (wheat). Substitute with gluten-free grains like barley (if tolerated) or arborio rice. For vegetarian/vegan: use vegan butter and substitute goat cheese or skip. For nut-allergy: replace pistachios with another seed or toasted pumpkin seeds.

Final Thoughts

This Beet Farro Risotto with Goat Cheese and Pistachios is one of those dishes that feels both elevated and comfortably familiar. The vibrant colour, the nutty grain, the creamy tang of goat cheese, the crunch of pistachios—all come together in a way that’s more than the sum of its parts.

For me, Beet Farro Risotto with Goat Cheese and Pistachios is a recipe I’ll pull when I want to impress (guests or just treat myself), without spending the whole evening cooking. And yet, it’s easily adapted for week-night dinners: roast the beets a little earlier, have pre-toasted pistachios ready, and the farro-risotto goes together smoothly.

If you give this Beet Farro Risotto with Goat Cheese and Pistachios recipe it a try, I recommend staying true to the core: good farro, nicely roasted beets, quality broth, and great goat cheese. Then feel free to play with variations: toss in greens, add citrus zest, or change the nuts. Serve with a fresh side salad and maybe a crisp white wine (if you drink). The colour alone is stunning, and the flavours match.

Thanks for reading through. I hope this Beet Farro Risotto with Goat Cheese and Pistachios becomes one of your favourite ways to take farro out of the “side-dish” zone and into “star dish” territory. Happy cooking—and even happier eating!

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Beet Farro Risotto with Goat Cheese and Pistachios