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Creamy beetroot risotto

Creamy beetroot risotto

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(73 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

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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.

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Comments, questions and tips

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Comments (97)

lowri93's picture
5

A really lovely and easy dish! I made this last night for a few friends and they were all very impressed. Some tweaks I would suggest however would be to use crumbled goats cheese instead of the parmesan & sour cream (personally think goats cheese adds much more flavour!) Don't skip the dill either, it really complimented the flavours well for me :)

lindylou59's picture

I would recommend the following,
1. Cook on the stove top as takes far too long in the oven.
2. Just boil the beets and blitz the lot adding half way through cooking time.
3. Add some goats cheese or cheese of your choice to the plate.
4. Season!

soko141's picture
2.5

Can't believe the ratings for this recipe, nice enough but fairly bland. Much improved with either feta or goats cheese crumbled on top

amybelle123's picture
5

Fantastic recipe! Loved it and easy to produce!

jose81's picture

I do baked risotto a LOT and this one will not be repeated. It took 35 minutes in the oven and then I had to finish it on the hob. Taste wasn't remarkable although didn't have dill and I used pre boiled beetroot rather than roasting it. Check out the bacon and tomato baked risotto on here - it's amazing, and the one I shall be sticking with!

alex_woodfield's picture

Absolutely love this recipe. Having used it a few times I've added my own little twist, throwing a tsp of whole cumin to the hot oil before adding the onion and garlic. I also serve it with natural yogurt.

chr15r's picture

Lovely! Rice was creamier than when done on the stove top which surprised me. Having read the other comments I used feta instead of Parmesan and think that was the right choice. Also thanks to other comments I baked the beetroot whole wrapped on foil and removed the skin once cooked so to didn't dry out. Will definitely make again.

Apolonia_B's picture

One word: amazing!!

dragoon's picture

Perfect! The whole family enjoyed the risotto and actually got my 8 yr old to try beetroot for the first time and he loved it. Will definitely be making again :)

cjsansom's picture
5

Loved, loved, loved this. Followed advice of previous posts and used feta (rather than parmesan) the saltiness of which cut perfectly across the sweetness of the beetroot. Forgot to buy dill but would make again without it. Agree that it's really serves 3, rather than 4, and we used twice the amount of beetroot.

karenjohnson23's picture

Used 200 g pack of cooked beetroot for this recipe and served with turkey steaks. The risotto complimented the dry nature of the turkey steaks. Also served a blog of greek yoghurt and spring onions on the side. Wonderful colour and flavour.

popittyr's picture
4

Really delicious and I'm not even the biggest fan of beetroot. I didn't have any sour cream so I crumbled feta over the top which was lovely, I think the dill really made it as well. Will definitely make it again.

swiftsmith's picture

This was simple and tasty!

I changed it a bit to suit what we had in the cupboard - some oven roasted beetroot and some pre-cooked from a packet, Gallow 3 grains (rice, spelt and barley) instead of just rice, saki instead of white wine, grana padano cheese instead of parmesan and coriander instead of dill (went really well!). Also popped some peas in there, too.

The only thing was that the liquid wasn't all absorbed after 15 mins in the oven so I moved it to the stove top and stirred it until it had. Will definitely do again, was thinking a tiny little dollop with a slice of black pudding on top would be an amazing starter... looks incredible too because of the vivid colour.

jules2k01's picture

Nice to see 'vegetarian alternative' of Parmesan is listed in the ingredients. Shame this wasn't mentioned on the episode though... disappointed. See this so many times with celebrity chefs, they should really make this clear to the public and set an example.

tinabettina's picture
5

This was really easy to make and delicious - loved it! I had to leave the risotto in the oven for an extra 10 minutes without the lid on so that all the liquid was absorbed, but apart from that, worked a treat! I ate it with a rocket salad and no sour cream or dill as was just using up ingredients when I made this the first time and it tasted great with the salad too

natnee's picture
4

Much tastier than I thought it would be, didn't have any dill but I would imagine this would've made it nicer. I didn't like the parmesan on top, wish I had used some feta instead. My 3 year old daughter is enjoying her 'pink dinner' (leftovers) right now!

chickens82's picture

Delicious and easy! Was a little worried as the beetroot shrank after roasting but it was still enough. Looking forward to leftovers!

niftythrifter86's picture
5

This has become a firm fave in our house. Rich and smooth without an overpowering beetroot flavour. Did the with asparagus and rocket to give it a bit more depth.

clarelydon's picture

Easy to do and pleasingly pink. Plus, it sounds dead inventine when you tell people.

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Questions (2)

koekela's picture

At the current place I live, there is no oven(student life), would cooking beetroot in a pan work well for the taste?

goodfoodteam's picture

Yes you can boil the beetroots instead of baking. Boil them for about 30 mins then cool and peel. You might want to invest in a pair of rubber gloves to stop the red juice from the beetroots staining your hands

Tips (4)

LaineyQ78's picture

Try adding some lightly toasted walnuts for extra crunch. Especially when serving this risotto topped with grilled goats cheese.

LaineyQ78's picture

For a quick meal just use a vacuum packed pack of fresh beetroot (make sure that it isn't the one preserved in vinegar) and just chop and add for the last five minutes. One packet is enough for two people and if you would like more depth of colour just purée half like in the recipe.

rubseb's picture
3

1. Get pre-cooked beetroot, which you can typically get in cans or jars, pre-sliced. Roasting in the oven takes long and - in my experience - dries out the beetroot.
2. Risotto should always be stirred, in my opinion. Stirring releases starch from the rice, which combines with the stock to make a kind of sauce, yielding a creamy, silky result. This is what most people love about risotto, so if you add all the stock at once and then just leave it, you may end up disappointed.

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