Creamy beetroot risotto

Creamy beetroot risotto

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(62 ratings)


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Cooking time

Prep: 10 mins Cook: 1 hr, 5 mins

Skill level



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




  • 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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  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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Show comments
581555's picture

For those vegetarians who do not eat dairy products, try substituting the sour cream with Soya yoghurt or with hummous - I use organic store bought hummous from Waitrose and dilute it with fresh lemon juice, then add crushed garlic. Delicious!

lauramurray's picture
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Made this with home grown beetroot and it was delicious. Make sure you have it with the sour cream as it finishes it off perfectly

sascha's picture

This dish looks very inspiring. I live in the Netherlands , where I've only seen cooked beetroot on sale. I'm planning to make it using the cooked, shredded variety. Has anyone else tried it that way? Anyway I'll keep you posted.

kebath101's picture
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I got my beetroot from the local farm shop. Lovely recipe, will def make again!

jburton's picture

Have you tried growing your own, really easy and fun.
We've had loads this year, so much so Ive been looking up recipes, so this is ideal. We have one thats enormous, my partner is having a bit of fun to see how big he can grow it, if you have kids (admittedly i don't, well apart from my partner) they would have great fun growing these.

bluejay's picture

Also obtainable in Waitrose but agree that it isn't the easiest thing to find

salvia's picture

heathersweather - you should be able to get it in Tesco at the moment.

heathersweather's picture

Would love to try this but struggling to get raw beetroot from the supermarket any one know of any that stock it?

tingers's picture
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Really delicious. I love making Risottos and this one one of my new favourite recipes! Plus it requires no stirring - hooray.