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)

pennywez's picture

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

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

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

anilkumar57's picture

It would be nice if the Chefs also suggested a wine or a type of wine that would go with their receipe.
Any ideas for this receipe?

mary-harp's picture

I have made this twice now, and it is absolutely delicious. The second time I made it, I added some chopped red pepper at the onion stage, and it certainly worked. My only problem is finding fresh beetroot in the shops.

vcrovato's picture

From the first time I laid my eyes on this recipe I have been really intrigued and longed to try it, but was having a hard time finding raw beetroots. Finally Waitrose came to my rescue! I must admit, I haven't roasted the beets, just softened them in the microwave for 5 mins with a little water, and I have cooked the risotto the normal way, rather than in the oven (I prefer it that way!). Slightly sweet but not too much, a great shocking colour and a lot of taste. This is a winner and I am looking forward to do it again later this week to finish up the beets!

dylanski's picture

Delicious - I was a bit of a coward and cut back on the beetroot so didn't get the glorious colour (just a nice pale pink) but still lovely

slippery_chimp's picture


topbabe's picture

Could I do this as a starter or is it too filling?

zancada's picture

this is an excellent recipe.Try it !Is simple and easy!You can also boil the beetroots if you prefer!

erica_k's picture

I thought this was a fantastic recipe and so tasty- when I was making it, I initially thought it would have been more suitable as a side dish but as soon as I tasted it I wanted a whole plate full!

I didn't have time to roast the beetroots so I boiled them instead and it was still delicious. I'm planning to make it again and roast the beets this time so I'll see how it compares.

goldielocks_79's picture

I made this last weekend for my sister and it was really scrumptious, not to mention how pretty it looked on a white plate! I'm making it again tomorrow for another visitor - this is going to be a firm favourite, I think, and sooo easy to make!

clarehollerton's picture

Just made and ate this. It was delicious and I highly recommend it. I used chicken stock and mixed in a carton of sour cream. Yum!

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

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

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.


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