Creamy beetroot risotto

Creamy beetroot risotto

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(77 ratings)

Prep: 10 mins Cook: 1 hr, 5 mins

Easy

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

  • Vegetarian

Nutrition:

  • kcal434
  • fat14g
  • saturates6g
  • carbs65g
  • sugars14g
  • fibre5g
  • protein12g
  • salt0.7g
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Ingredients

  • 500g fresh beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 250g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 150ml white wine
  • 700ml hot vegetable stock
  • handful grated Parmesan (or vegetarian alternative)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 tbsp soured cream
  • handful chopped dill

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.

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Comments (101)

natnee's picture
4

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
5

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
4

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
5

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
4

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!

rubseb's picture
3

I found that roasting for 1h made my beetroot wedges dry and slightly charred at the edges and undercooked in the centre. Result was difficult to puree and a bit chewy. Next time I'll try simply cooking them (or getting pre-cooked ones which are actually more readily available over here). Also I'm skeptical about cooking the rice in the oven as the one thing I've learned over the years is you have to stir a lot to make your risotto nice and creamy (you want the starch from the rice to mix with the stock to make a kind of glue). But hey, I'm no expert so maybe there's something to this method.

The hot pink colour makes for a beautiful picture but I felt the flavour was a bit bland - or at least not the kind of rich, savoury taste I like in a risotto. Portions are too small if you don't serve starters or side dishes (for 4 people I'd use half again as much of everything).

tatalloyd7's picture
5

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
4

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
4

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
5

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
4

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
5

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
1

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
4

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

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