Creamy beetroot risotto

Creamy beetroot risotto

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(78 ratings)

Prep: 10 mins Cook: 1 hr, 5 mins


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


  • kcal434
  • fat14g
  • saturates6g
  • carbs65g
  • sugars14g
  • fibre5g
  • protein12g
  • salt0.7g
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  • 500g fresh beetroot



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

  • 2 tbsp olive oil
    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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



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

  • 1 garlic clove, finely chopped
  • 250g risotto rice
    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 is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 tbsp soured cream
  • handful chopped dill


  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 (102)

sammarie's picture

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

veritypinkney's picture

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

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

Lovely dish the whole family enjoyed it, will definitely be making this again!

Crumbortwo's picture

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

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

eleanor73's picture

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

Whoops forgot to rate it. Could not be other than 5 stars.

janieb31's picture

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

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!

imranino's picture

Fantastic recipe! Now a household favourite, looks great on Halloween too.
As a poor musician/student/self-employed teacher, I only get to use fresh beetroot when my father-in-law gives me some from his garden - the rest of the time I use cheap vacuum packed ones - and I find they taste just as nice! They take much less time in the oven too, so the whole dish can be made in about 30 - 40 mins.

Lay Di's picture

Very nice dish, the fresh roasted beetroots are delicious. I prepared the risotto the traditional way and added al little horseradish puree to the sour cream, very tastefull!

star2501's picture

I love this! Made it exactly to the recipe, apart from using natural yoghurt rather than sour cream. I actually think this ingredient is essential and really balances well with the sweetness of the beetroot. I will always make risottos in the oven from now (much to the disappointment of my Italian father I'm sure!) - genius idea and no more stiring!

lachris's picture

Absolutely superb and a lovely option for risotto

richard007's picture

Delicious, but 45 mins prep. Good for 4 small portions, 3 medium, 2 huge. I used two vac- pack 250 gm prepared beet. Easy and less time consuming.

spicelover's picture

Just had this for lunch and it was great. I'm not really a beetroot lover, but, we were given a bag full by our neighbour. Yesterday, I baked the beets whole with skins, wrapped in foil (along with the jackets we had for tea). Today it was really easy to chop up the cold beets and then I just mashed about a third with a fork. I baked the risotto for 15mins and then added all the beets and put it back in for 10mins. This worked really well. We served it with Low Fat Creme Fraiche to reduce the fat - this added flavour is essential - please don't miss it out :o). Anyway, all in all a great way to use up beetroot and really healthy.

amandajane55's picture

Best. Recipe. Ever.

wendypatterson's picture

This is worth making for the novelty but it wasn't really to my taste although my partner loved it. I think I would enjoy a small portion as a starter but a whole bowlful is a bit much!


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