Easy Vibrant Beetroot Risotto Recipe: A Colourful and Creamy Meal

Beetroot risotto is a great dish that’s both easy to make and delicious. The beetroot adds a lovely sweetness, and the parmesan gives it a creamy finish. Plus, that vibrant colour makes it really stand out on the plate. I especially enjoy it when the weather is cold, sitting in front of the fire watching a good whodunit murder mystery—it’s the perfect comfort food.

I couldn’t find an official recipe for this one, but I tasted it at a restaurant and had a go at recreating it at home.

Tried and Tested

Making beetroot risotto is simple. Start by boiling and grating the beetroot. While it cools, cook the onion, garlic, and lemon zest in some butter. Then, add the rice and wine. Slowly add stock, and let the rice absorb it, becoming creamy. After about 16 minutes, stir in the cooked beetroot and parmesan, and it’s ready to serve.

This recipe is flexible, so you can adjust it to suit your tastes. Here are a few ideas: If you’re not keen on beetroot, try adding mushrooms and some blue cheese for a rich flavour. You can swap the beetroot for roasted pumpkin, which goes really well with peas and grated cheese. For something a bit heartier, add crispy bacon and sweetcorn for extra crunch and sweetness.

This risotto is simple, versatile, and always hits the spot. You can make it with beetroot or mix it up with different ingredients depending on what you feel like. It’s the kind of dish that I like to keep in my recipe collection for those busy days.

My Tips:

• Rice Consistency: This recipe is easy and doesn’t require a lot of stirring to reach the right consistency. Stir occasionally and add stock as needed to keep it creamy.
• Stock Substitutes: If you don’t have stock, you can use water instead. If using stock, be sure to taste before seasoning, as some stocks are already salty.
• Wine: I’ve used both red and white wines in this recipe—each brings its own unique flavour. You can also omit the wine and use more stock if you prefer.
• Texture: I prefer a marbled effect by folding in the beetroot gently, but you can cook it all together for a more creamy, uniform dish if you prefer.

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

🍚🌱🍋🍷🧀

Beetroot Risotto

• Servings: 4 servings
• Prep Time: 10 mins
• Cook Time: 30 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

This vibrant and creamy beetroot risotto is a wonderful combination of earthy beetroot, aromatic lemon zest, and rich parmesan. It’s an easy, comforting meal with plenty of room for experimentation.

Recipe Credit: I couldn’t find an official recipe for this one, but I tasted it at a restaurant and had a go at recreating it at home.

Ingredients

• 2 fresh beetroot (medium-sized)
• 3 Tbsp butter
• 1 small onion
• 1–2 cloves garlic
• Grated zest of 1 lemon
• 2 cups Arborio rice
• 1/2 cup white wine
• 6 cups stock – I used chicken stock (heated until hot)
• Salt and pepper, to taste
• 1/2 cup grated parmesan

Directions

1. Boil the Beetroot: Boil the beetroot until tender. Peel and coarsely grate, then set aside.

2. Sauté the Onion: Melt the butter in a heavy pot and cook the onion until translucent, not browned. Add the lemon zest and garlic, and cook for another minute.

3. Toast the Rice: Stir in the Arborio rice and cook for another minute to lightly toast the rice grains.

4. Add the Wine: Add the wine and cook until it evaporates.

5. Add the Stock: Add all the hot stock, along with salt and pepper. Stir well.

6. Simmer: Cover the pot, bring to a boil, then reduce the heat and simmer for 16 minutes, stirring occasionally. Add more stock if needed to maintain a creamy consistency.

7. Fold in the Beetroot: After the rice is cooked, gently fold in the grated beetroot and parmesan. Stir until the beetroot creates a ripple effect in the risotto. Cover and cook gently to heat through.

8. Serve: Serve with a splash of olive oil to dress the dish.

Nutrition

Per Serving: 320 calories; 15 g fat; 42 g carbohydrates; 7 g protein; 5 g fiber; 7 g sugar.

👉 Click here to rate this recipe — I’d love to know what you thought!

📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet