Creamy beetroot risotto

Creamy beetroot risotto

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(67 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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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!

imranino's picture
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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
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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
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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
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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!

bluehouse's picture
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Reinvigorated Risotto. The colour is wonderous. Loved this dish. I had to microwave the Beets towards the end because they were taking too long in the oven. I made the risotto in the traditional style because I'm old skool - add celery to the sofrito and give it a good sweat. Add butter and Parmeggiano at the end to make it super creamy. lovely idea though. Tip my hat to Emma Lewis.

gemimapuddleduck's picture
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I tried this with wholegrain rice - which did mean i had to pour off some excess liquid once the rice was done, but it still tasted brilliant!

jenniferbevan's picture

Absolutely delicious and really easy to make. I used ready cooked beetroot - no need to faff about with gloves and peeling. I added some chopped asparagus after it had been in the oven for 10 minutes and used 0% fat Greek yoghurt instead of the creme fraiche for the health factor.

jocolbyrelf@gmail.com's picture
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Very tasty

nicolalitten's picture
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Was very unsure as I have never done a risotto in the oven before but I think it is fantastic!! I gave the kids the risotto without the beetroot and they wolfed it down. The adults had the shocking pink and thoroughly enjoyed it. We had it without sour cream as I didn't have any.

nicolalitten's picture
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Was very unsure as I have never done a risotto in the oven before but I think it is fantastic!! I gave the kids the risotto without the beetroot and they wolfed it down. The adults had the shocking pink and thoroughly enjoyed it. We had it without sour cream as I didn't have any.

mrsharrison's picture
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I seem to be the only one who didn't enjoy this recipe! Fabulous colour- agreed but felt the flavour was a bit bland. Think there are better tasting risottos out there but few that look so nice!

lalabelle1980's picture
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Soooo good! I didn't have dill or sour cream but was still lovely

lenabeans's picture
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Fantastic recipe. The first time I tried this, I used vacuumed packed beetroots and it didn't turn out that well. The second time, I used raw beetroots and followed the recipe verbatim and it turned out exactly as it does in the picture. Really delicious and often a great talking point with guests. I think most supermarkets are now stocking raw beetroots (I got mine from a small local Morrisons) and getting good risotto rice is a must. It's not a terribly cheap meal (£6 for all the ingredients from scratch, although £2pp) but definitely worth it!

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