Creamy beetroot risotto

Creamy beetroot risotto

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(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
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  • 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.

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Comments, questions and tips

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2nd Aug, 2015
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!
16th Apr, 2015
Really lovely recipe! Risotto is a traditional italian dish with endless variants. It is excellent with vegetables, legumes, meat or seafood. Have a look to this recipe made with real Carnaroli rice. This rice is something different!
15th Mar, 2015
Can't believe the ratings for this recipe, nice enough but fairly bland. Much improved with either feta or goats cheese crumbled on top
8th Feb, 2015
Fantastic recipe! Loved it and easy to produce!
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!
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.
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
6th Jun, 2014
One word: amazing!!
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 :)
17th Apr, 2014
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.


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