Creamy beetroot risotto

Creamy beetroot risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(103 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
Save to My Good Food
Please sign in or register to save recipes.


  • 500g fresh beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Eva Neumann's picture
Eva Neumann
17th Jun, 2020
I made this for a dinner party. Based on the comments I added more rice and we had more than enough for 4 people. Everyone was very pleased with the dish - great success. I didn’t make it in the oven either based on the comments. Took 20 minutes on the stovetop and was very creamy. I didn’t mind the Parmesan, not sure I’d add goats cheese or feta instead. I used dried dill and it was a nice flavour with the dish. Would definitely make this again as it’s quite easy and looks great.
1st Nov, 2019
This was really tasty once a good grinding of pepper was made over each portion.
Hayley Mardle
28th Mar, 2019
Works a charm in the oven. Often use pre-cooked beetroot which tends to work better! Also great with goats cheese or cream cheese. Rich and delicious!
6th Nov, 2017
Beetroot was fine, not too dry, but don't skimp on the olive oil. I was a little apprehensive about the oven method as risotto making is quite restful cooking so I did the usual stirring method and it was really good, stunning colour too. We love beetroot and I will definitely add this to my risotto list. The dill and sour cream work perfectly.
25th Aug, 2016
The beetroot will be too dry. Microwave in skins and peel before tossing in olive and cooking in the oven for 10 mins,
Marzi's Plate's picture
Marzi's Plate
22nd Aug, 2016
I wasn't very excited when cooking this meal, couldn't believe that a handful of ingredients will combine a hearty meal. However I was wrong it turned out very tasty and filling. I would recommend to bake beets for shorter as mine was dry at the end and it was hard to blend, the dill gave a beautiful addition of flavour so make sure you don't skip it. I will make it again. Plus it's a vegetarian meal with heart beneficial beetroot and my husband loved it:-)
14th Aug, 2016
Wasn't impressed by this at all. I usually make a beetroot and goats cheese risotto using the standing over the oven stirring continually recipe but it always turns out well. Thought I would try this for a change, but the rice was too stodgy and it was a bit bland. I think it needs the goats cheese as it compliments beetroot so well. Won't be doing this again.
27th Jun, 2016
I was really happy with the result! To make it vegan I skipped the butter, parmesan and sour cream - I didn't miss it and it turned out tasty. Some of the previous commenters said they used pre-cooked beetroot and I can see why that did not turn out well. I baked raw beetroot in the oven for an hour and the slightly burnt edges gave the dish a nice flavour. The fresh dill also added a nice flavour, it probably would turn out a bit bland without it, so I'd recommend to add it.
8th May, 2016
Nice risotto dish. I used pre-cooked beetroot (not the vinegary type), left out the sour cream and added feta. It went down well with the whole family
8th Oct, 2015
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 :)


22nd Feb, 2016
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
28th Apr, 2016
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
LaineyQ78's picture
4th Feb, 2016
Try adding some lightly toasted walnuts for extra crunch. Especially when serving this risotto topped with grilled goats cheese.
LaineyQ78's picture
4th Feb, 2016
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.
30th Jun, 2014
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.
PigeonWard's picture
17th Feb, 2014
I made mine with goats cheese and served on a bed of rocket. Link below for the recipe.
Want to receive regular food and recipe web notifications from us?