Creamy beetroot risotto

Creamy beetroot risotto

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(79 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, questions and tips

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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.
26th Aug, 2013
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
8th Aug, 2013
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
4th Aug, 2013
Delicious and easy! Was a little worried as the beetroot shrank after roasting but it was still enough. Looking forward to leftovers!
13th May, 2013
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.
5th Mar, 2013
Easy to do and pleasingly pink. Plus, it sounds dead inventine when you tell people.
19th Jan, 2013
This is the first baked risotto I've enjoyed. Normally I don't enjoy the texture as much but this was lovely and it's so convenient being able to just pop it in the oven and leave it. The flavours were very tasty and the sour cream and dill really made it. I used a mixture of golden and normal beetroot, which was nice but it took a bit longer than an hour to roast. I confess that I was too lazy to bother getting the food processor out just to puree a quarter of it, so I just mashed it up a bit. I also found that after roasting, the beetroot had shrunk rather a lot so I put a handful of peas in too which worked surprisingly well. Regarding portions, I don't think this really serves 4 as a main course. Three of us polished this off easily. All in all, this is a really tasty, unusual risotto that went down well with vegetarians and carnivores alike and I'll definitely make it again.
14th Jan, 2013
This is delicious! I cooked this on the stove-top, used cooked beetroots and simply mashed them up (added some salt and dried dill while doing so) and added them to the rice about 12-13 minutes after adding the stock. Didn't have Parmesan or sour cream, but the result was a winner nonetheless! Definitely a keeper :)
5th Jan, 2013
We were really hungry so cut the beetroot small and only took 45 mins in the oven. Added some extra wine to make the puree. Fantastic recipe. Previously not a fan of risotto but now converted!
5th Jan, 2013
We were really hungry so cut the beetroot small and only took 45 mins in the oven. Added some extra wine to make the puree. Fantastic recipe. Previously not a fan of risotto but now converted!


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