Creamy beetroot risotto

Creamy beetroot risotto

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(64 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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tatalloyd7's picture
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Love love love this recipe, try serve it with a homemade sour cream and horseradish sauce with beetroot chips!! amazing!! for a non vegetarian option pan sear salmon with a brown sugar, salt and pepper rub!! so good one of my fave dishes to cook and eat!!

chezwellington's picture
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I've made this twice (had a glut of beetroot in the veg patch) and it is very tasty and a lovely colour - i think it would work reaaly well as an eye-catching starter for a dinner party. The second time round I didn't bother roasting the beets and boiled them instead and I think it was an improvement because a) it was less hassel, b) it was much easier to puree as they had a higher water content, and c) I prefered the softer texture of the boiled lumps than the hard, dried up roasted bits. I didnt bother with the cream (though I probably would if doing it for guests) though I added some dried dill which really enhanced the flavour.

dollmakers's picture
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Really lovely risotto and such a beautiful colour. I stirred goats cheese into it rather than parmesan, and sprinkled some on top to serve, and also add bacon lardons that I had fried until crisp. Utterly delectable, will certainly make again.

k1naylorv's picture
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Beautiful flavour & easy to make. This dish has impressed many of my meat-obsessed friends & family, & I know they weren't being polite as they're very honest when it comes to food! I've had trouble finding raw beetroot at times and tried this recipe with the end of season, sorry-looking, dried out stragglers. Don't recommend it. I've also used vacuum packed beetroot, but if they're packed in vinegar the flavour comes through (yuck!). However, I've found good old M&S pack them in their own juice & that has worked brilliantly for me, resulting in a tasty & juicy risotto. Yum!

dee2dum's picture
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Yummy - simple and fresh. I squeezed half a lemon in right at the end - couldn't taste it in itself but negates the need for salt.

scotty8's picture
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Lovely dish!!!

rategile's picture

I bought cooked beetroot just to give it one last go this time as an adult. Had bad experiences with it growing up *yuk*. This recipe was so easy. I don't like the taste or smell of alcohol so I ditched the wine in the recipe and served it with baked goats cheese. It was lush. I'm a true convert!

shamanswife's picture
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With beetroot being in season right now, I chose this dish because of high ratings. what a waste of time though !! last week I made a lovely cold salad with beetroot and salmon. Today I have spent 2 hours preparing this risotto and didn't like it at all -- the rice wasn't cooked enough although I cooked it in the oven for longer than recommended. I found there is too much rice in the recipe. It lacks taste, the only thing I really enjoyed about it was the taste of roasted beetroot ...

sammarie's picture
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I'm not the biggest fan of beetroot but tried this and really enjoyed it. The soured cream works really well...

veritypinkney's picture
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Looked like brains (ew!) but tasted great! We added some feta at the last minute instead of sour cream. I didn't roast the beetroot as we struggled to find it sold fresh, although I have seen it since in waitrose. Very tasty :)

jeanettescargill's picture

Have made this recipe, or a variation, for supper this evening, and whilst I do generally get frustrated when people post a comment on a recipe which they have totally 'adapted', I did actually change this a little, just to suit our taste. Firstly, I cooked it on the hob rather than in the oven,and as I am a big fan of beetroot and horseradish, rather than add the soured cream and dill, I added creamed horseradish to the risotto - the result was totally delicious so a massive thank you GF, because without your original recipe,I would never have thought of making beetroot risotto!

ssdcols1's picture
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This was a lovely recipe and the dill and sour cream went really well. The only gripe I have is that it needed a lot longer in the oven than 15 minutes. I left it in oven for a good half an hour before all the water had absorbed and left the lid off the pot in the end.

anniekearney's picture
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Lovely dish the whole family enjoyed it, will definitely be making this again!

Crumbortwo's picture
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Excellent but I don't think it compares to a traditional risotto dishes such as seafood, asparagus or mushroom. Also, the process is so drawn out. Much prefer to stir for 20 minutes. Spoon in one hand, glass of wine in the other.

rachelconnabeer's picture

Lidl sell cooked beetroot vacuum packed and it hasn't been pickled/soured like some other supermarkets' allegedly 'natural' versions - Co-op I'm looking sternly at you here. 99p for 500g the last time I looked...

igandolfo's picture
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Amazing Recipe! Thanks so much, it was a delicious dinner for the family.

eleanor73's picture
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Really lovely-thought it wasn't all going to 'come together' as I also had to microwave the beetroot to soften it as it was taking longer than I thought but it was grand.

janieb31's picture
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Whoops forgot to rate it. Could not be other than 5 stars.

janieb31's picture
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This is my new all time vegetarian favourite. The combination of flavours is genius. Roasting the beetroot gives it a caramelised flavour and together with the rice, sour cream and dill it is heavenly. My husband loved it so much that he ordered it in a local restaurant and was disappointed when it was nowhere near as tasty as the one that I had made!! And he is not usually impressed with veggie food. Can't wait to make it for my vegetarian brother and wife, they will think I'm amazing!!!

messyjessie86's picture
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I made this with pre-cooked beetroot. It was yummy, but I'm going to try roasting fresh beetroot next time. Also used chives instead of dill because that was all we had. Lovely colour!

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