Creamy beetroot risotto

Creamy beetroot risotto

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 5 mins

Vegetarian

Vegetarian

Method

  1. Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
  2. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
  3. Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
Try

Another way with beets

Roast 250g beetroots as above. Cut a 100g pack goat's cheese (with rind) in half. Place on baking parchment on a baking sheet, then bake in the oven for the final 7 mins until melted. Toss 100g bag salad leaves with 1 tbsp balsamic vinegar, 2 tbsp olive oil and seasoning. Serve with the beetroot and top with the melted cheese.

434 kcalories, protein 12g, carbohydrate 65g, fat 14 g, saturated fat 6g, fibre 5g, sugar 14g, salt 0,7 g

Recipe from Good Food magazine, September 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Tingers

    16 August 2009

    Tingers rated and commented on this recipe

    5 stars

    Really delicious. I love making Risottos and this one one of my new favourite recipes! Plus it requires no stirring - hooray.

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  • Binder photo heathersweather

    02 September 2009

    heathersweather commented on this recipe

    Would love to try this but struggling to get raw beetroot from the supermarket any one know of any that stock it?

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  • Binder photo Ros

    03 September 2009

    Ros commented on this recipe

    heathersweather - you should be able to get it in Tesco at the moment.

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  • Binder photo Jill B

    09 September 2009

    Jill B commented on this recipe

    Also obtainable in Waitrose but agree that it isn't the easiest thing to find

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  • Binder photo JOOLES

    09 September 2009

    JOOLES commented on this recipe

    Have you tried growing your own, really easy and fun. We've had loads this year, so much so Ive been looking up recipes, so this is ideal. We have one thats enormous, my partner is having a bit of fun to see how big he can grow it, if you have kids (admittedly i don't, well apart from my partner) they would have great fun growing these.

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  • Binder photo kat101

    09 September 2009

    kat101 rated and commented on this recipe

    5 stars

    I got my beetroot from the local farm shop. Lovely recipe, will def make again!

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  • Binder photo Sascha

    09 September 2009

    Sascha commented on this recipe

    This dish looks very inspiring. I live in the Netherlands , where I've only seen cooked beetroot on sale. I'm planning to make it using the cooked, shredded variety. Has anyone else tried it that way? Anyway I'll keep you posted.

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  • Binder photo Laura

    10 September 2009

    Laura commented on this recipe

    Made this with home grown beetroot and it was delicious. Make sure you have it with the sour cream as it finishes it off perfectly

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  • Binder photo Valerie

    10 September 2009

    Valerie commented on this recipe

    For those vegetarians who do not eat dairy products, try substituting the sour cream with Soya yoghurt or with hummous - I use organic store bought hummous from Waitrose and dilute it with fresh lemon juice, then add crushed garlic. Delicious! Valerie

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  • Binder photo Cuckoo

    15 September 2009

    Cuckoo rated and commented on this recipe

    5 stars

    Just made and ate this. It was delicious and I highly recommend it. I used chicken stock and mixed in a carton of sour cream. Yum!

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  • Binder photo Laura

    07 October 2009

    Laura rated this recipe

    5 stars

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  • Binder photo Laura

    07 October 2009

    Laura rated this recipe

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  • Binder photo Goldielocks_79

    11 October 2009

    Goldielocks_79 rated and commented on this recipe

    5 stars

    I made this last weekend for my sister and it was really scrumptious, not to mention how pretty it looked on a white plate! I'm making it again tomorrow for another visitor - this is going to be a firm favourite, I think, and sooo easy to make!

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  • Binder photo Erica K

    20 October 2009

    Erica K rated and commented on this recipe

    5 stars

    I thought this was a fantastic recipe and so tasty- when I was making it, I initially thought it would have been more suitable as a side dish but as soon as I tasted it I wanted a whole plate full! I didn't have time to roast the beetroots so I boiled them instead and it was still delicious. I'm planning to make it again and roast the beets this time so I'll see how it compares.

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  • Binder photo dannyz

    11 November 2009

    dannyz commented on this recipe

    this is an excellent recipe.Try it !Is simple and easy!You can also boil the beetroots if you prefer!

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  • Binder photo Jenn's File

    12 November 2009

    Jenn's File commented on this recipe

    Could I do this as a starter or is it too filling?

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  • Binder photo slippery_chimp

    13 November 2009

    slippery_chimp rated and commented on this recipe

    5 stars

    Gorgeous!

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  • Binder photo Lars

    14 March 2010

    Lars rated this recipe

    2 stars

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  • Binder photo recipes

    03 May 2010

    recipes rated and commented on this recipe

    4 stars

    Delicious - I was a bit of a coward and cut back on the beetroot so didn't get the glorious colour (just a nice pale pink) but still lovely

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  • Binder photo VC

    01 June 2010

    VC rated and commented on this recipe

    4 stars

    From the first time I laid my eyes on this recipe I have been really intrigued and longed to try it, but was having a hard time finding raw beetroots. Finally Waitrose came to my rescue! I must admit, I haven't roasted the beets, just softened them in the microwave for 5 mins with a little water, and I have cooked the risotto the normal way, rather than in the oven (I prefer it that way!). Slightly sweet but not too much, a great shocking colour and a lot of taste. This is a winner and I am looking forward to do it again later this week to finish up the beets!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 5 mins

Vegetarian

Vegetarian

Ingredients

  • 500g fresh beetroot
  • 2 tbsp olive oil
  • knob of butter
  • 1 onion , finely chopped
  • 1 garlic clove , finely chopped
  • 250g risotto rice
  • 150ml white wine
  • 700ml hot vegetable stock
  • handful grated Parmesan (or vegetarian alternative)
  • 4 tbsp soured cream
  • handful chopped dill
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434 kcalories, protein 12g, carbohydrate 65g, fat 14 g, saturated fat 6g, fibre 5g, sugar 14g, salt 0,7 g

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