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Creamy beetroot risotto

Creamy beetroot risotto

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(75 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 (99)

jocolbyrelf@gmail.com's picture
4

Very tasty

nicolalitten's picture
5

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
5

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
2

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
5

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

lenabeans's picture
5

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!

sarah-mc's picture

It's pink perfection on a plate!

tessg66's picture

We loved it. Roasted the beetroot on the Sunday and then cooked it on the stove top on Monday. So quick, and a beautiful colour.

jensmit's picture
4

Very yummy! I don't have an oven-proof pan with lid so I did the traditional stirring thing - which I don't really mind anyway - and instead of sour cream I used creamy goats cheese which I think is better.

zibba66's picture

I started this at 325F (I live in the West Indies and have an American oven, my trusted Goodhousekeeping cookbook gave me the conversion) but after 1 hour the beetroot was nowhere near cooked, so upped the temp to 375F and after about 1 hour 45 mins the beetroot was finally soft. 15 mins in the oven wasn't enough to cook the rice either, so I left it for another 10 mins....and fearful that so many steps of the recipe hadn't worked as per instructions I assembled it all and it was DELICIOUS!

cat2plan's picture

Great for a lazy night with friends (not too much fuss), and the sour cream just sets it off nicely.....

carrie47's picture

Greengrocers and markets are excellent sources of fresh beetroot especially at this time of year, its easy in our very small town, thank god tesco's hasnt reached us yet!

je55esgirl's picture
5

Really lovely. I was worried that the beetroot wouldnt be tasty enough but with the stock, sour cream and especially the dill it really made it awsome! Hubby loved it and even had seconds and has made me promise to make again! I certainly will!

jb5370's picture
5

I loved this - it's so colourful! Used our own home grown beetroot so no problem to find. I found the rice needed more than 15 minutes too so gave it about another 10. Very tasty!

srenabp's picture
5

I absolutely loved it!!! I cooked it on the stove, just preferred that way, but it wasn't any fuss at all. I am lucky cause it's easy to buy raw beetroots here in Hungary. I had it with an extra serving of soured cream as we Hungarians just love it, and I thought it really completed this risotto!

nevienais's picture

I cooked the beetroot in the microwave and didnt puree half as suggested and it was just as tasty.Plus I saved getting the processor dirty!Lovely recipe,a family favourite.

sparklybubble's picture
5

I decided to add butternut squash along with the beetroot for this recipe as we only had two of next doors beetroots left. I roasted the squash for as long as the beetroot and then added them both at the end in chunks and it all tasted lovely. I was worried about doing the risotto in the oven but it was really easy. Planning my next oven cooked risotto now :)

pennywez's picture
5

This is absolutely delicious and a hit with my daughters aged 6,5 and 3....we call it princess risotto cos its SO pink!

moncanard's picture
4

I found that the rice hadn't cooked anywhere near enough after 15 minutes in the oven, so I put it back for another 10 and then it was fine as I like arborio rice to slightly stick my teeth together. The overall taste was lovely and the dish when plated up looked fantastic. Do please use the sour cream to serve as this really puts the crown on what is a great risotto. I hadn't got any white wine so I used rose and it was fine, I also added six rashers of grilled bacon at the end, snipped into strips. I don't like the smell of Parmesan so I substituted it with Lincolnshire Poacher and since my dill had died I used chives from the garden. My beets were homegrown by the husband and he was delighted to see his produce put to such good, delicious use! Would highly recommend and will make again.

kiixi's picture
5

I used cooked (organic) beetroots and that worked well! Lovely and simple recipe, will sure make it more often.

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