Creamy beetroot risotto

Creamy beetroot risotto

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(65 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
434
protein
12g
carbs
65g
fat
14g
saturates
6g
fibre
5g
sugar
14g
salt
0.7g

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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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.

Recipe from Good Food magazine, September 2009

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Comments

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alex_woodfield's picture

Absolutely love this recipe. Having used it a few times I've added my own little twist, throwing a tsp of whole cumin to the hot oil before adding the onion and garlic. I also serve it with natural yogurt.

chr15r's picture

Lovely! Rice was creamier than when done on the stove top which surprised me. Having read the other comments I used feta instead of Parmesan and think that was the right choice. Also thanks to other comments I baked the beetroot whole wrapped on foil and removed the skin once cooked so to didn't dry out. Will definitely make again.

Apolonia_B's picture

One word: amazing!!

dragoon's picture

Perfect! The whole family enjoyed the risotto and actually got my 8 yr old to try beetroot for the first time and he loved it. Will definitely be making again :)

cjsansom's picture
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Loved, loved, loved this. Followed advice of previous posts and used feta (rather than parmesan) the saltiness of which cut perfectly across the sweetness of the beetroot. Forgot to buy dill but would make again without it. Agree that it's really serves 3, rather than 4, and we used twice the amount of beetroot.

karenjohnson23's picture

Used 200 g pack of cooked beetroot for this recipe and served with turkey steaks. The risotto complimented the dry nature of the turkey steaks. Also served a blog of greek yoghurt and spring onions on the side. Wonderful colour and flavour.

popittyr's picture
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Really delicious and I'm not even the biggest fan of beetroot. I didn't have any sour cream so I crumbled feta over the top which was lovely, I think the dill really made it as well. Will definitely make it again.

swiftsmith's picture

This was simple and tasty!

I changed it a bit to suit what we had in the cupboard - some oven roasted beetroot and some pre-cooked from a packet, Gallow 3 grains (rice, spelt and barley) instead of just rice, saki instead of white wine, grana padano cheese instead of parmesan and coriander instead of dill (went really well!). Also popped some peas in there, too.

The only thing was that the liquid wasn't all absorbed after 15 mins in the oven so I moved it to the stove top and stirred it until it had. Will definitely do again, was thinking a tiny little dollop with a slice of black pudding on top would be an amazing starter... looks incredible too because of the vivid colour.

jules2k01's picture

Nice to see 'vegetarian alternative' of Parmesan is listed in the ingredients. Shame this wasn't mentioned on the episode though... disappointed. See this so many times with celebrity chefs, they should really make this clear to the public and set an example.

tinabettina's picture
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This was really easy to make and delicious - loved it! I had to leave the risotto in the oven for an extra 10 minutes without the lid on so that all the liquid was absorbed, but apart from that, worked a treat! I ate it with a rocket salad and no sour cream or dill as was just using up ingredients when I made this the first time and it tasted great with the salad too

natnee's picture
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Much tastier than I thought it would be, didn't have any dill but I would imagine this would've made it nicer. I didn't like the parmesan on top, wish I had used some feta instead. My 3 year old daughter is enjoying her 'pink dinner' (leftovers) right now!

chickens82's picture

Delicious and easy! Was a little worried as the beetroot shrank after roasting but it was still enough. Looking forward to leftovers!

niftythrifter86's picture
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This has become a firm fave in our house. Rich and smooth without an overpowering beetroot flavour. Did the with asparagus and rocket to give it a bit more depth.

clarelydon's picture

Easy to do and pleasingly pink. Plus, it sounds dead inventine when you tell people.

littlejones's picture
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This is the first baked risotto I've enjoyed. Normally I don't enjoy the texture as much but this was lovely and it's so convenient being able to just pop it in the oven and leave it. The flavours were very tasty and the sour cream and dill really made it. I used a mixture of golden and normal beetroot, which was nice but it took a bit longer than an hour to roast. I confess that I was too lazy to bother getting the food processor out just to puree a quarter of it, so I just mashed it up a bit. I also found that after roasting, the beetroot had shrunk rather a lot so I put a handful of peas in too which worked surprisingly well. Regarding portions, I don't think this really serves 4 as a main course. Three of us polished this off easily. All in all, this is a really tasty, unusual risotto that went down well with vegetarians and carnivores alike and I'll definitely make it again.

sphilip's picture

This is delicious! I cooked this on the stove-top, used cooked beetroots and simply mashed them up (added some salt and dried dill while doing so) and added them to the rice about 12-13 minutes after adding the stock. Didn't have Parmesan or sour cream, but the result was a winner nonetheless! Definitely a keeper :)

charade1's picture

We were really hungry so cut the beetroot small and only took 45 mins in the oven. Added some extra wine to make the puree. Fantastic recipe. Previously not a fan of risotto but now converted!

charade1's picture

We were really hungry so cut the beetroot small and only took 45 mins in the oven. Added some extra wine to make the puree. Fantastic recipe. Previously not a fan of risotto but now converted!

rodrocks76's picture
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I HATE beetroot, can't stand the dirt flavour but I've been determined to make myself find a way to make it edible because of the nutritional value of it.

Roasting the beetroot gives it a lovely sweet flavour and dulls down the dirt flavour, and I actually really, really love this recipe, it's very tasty and the colour of the risotto is beautiful. Totally recommend trying this, even for non beetroot fans.

melania_ishak's picture
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Love it! I was a relative beetroot virgin before but this recipe uses it in a great way. I didn't had sour cream & dill so improvised with yoghurt, mint & 1 small grated garlic clove and it made a great addition. definitely a must-try!

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