Creamy beetroot risotto

Creamy beetroot risotto

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(78 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

    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

    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

    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

    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

    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

    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, questions and tips

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jose81
28th Oct, 2014
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
24th Aug, 2014
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
31st Jul, 2014
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
Apolonia_B
6th Jun, 2014
One word: amazing!!
dragoon
21st May, 2014
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
17th Apr, 2014
5.05
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
21st Jan, 2014
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
16th Jan, 2014
4.05
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
swiftsmith
11th Nov, 2013
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
4th Nov, 2013
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.

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