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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18th Oct, 2012
Yummy - simple and fresh. I squeezed half a lemon in right at the end - couldn't taste it in itself but negates the need for salt.
3rd Oct, 2012
Lovely dish!!!
21st Sep, 2012
I bought cooked beetroot just to give it one last go this time as an adult. Had bad experiences with it growing up *yuk*. This recipe was so easy. I don't like the taste or smell of alcohol so I ditched the wine in the recipe and served it with baked goats cheese. It was lush. I'm a true convert!
20th Sep, 2012
With beetroot being in season right now, I chose this dish because of high ratings. what a waste of time though !! last week I made a lovely cold salad with beetroot and salmon. Today I have spent 2 hours preparing this risotto and didn't like it at all -- the rice wasn't cooked enough although I cooked it in the oven for longer than recommended. I found there is too much rice in the recipe. It lacks taste, the only thing I really enjoyed about it was the taste of roasted beetroot ...
11th Sep, 2012
I'm not the biggest fan of beetroot but tried this and really enjoyed it. The soured cream works really well...
veritypinkney's picture
2nd Aug, 2012
Looked like brains (ew!) but tasted great! We added some feta at the last minute instead of sour cream. I didn't roast the beetroot as we struggled to find it sold fresh, although I have seen it since in waitrose. Very tasty :)
20th Jul, 2012
Have made this recipe, or a variation, for supper this evening, and whilst I do generally get frustrated when people post a comment on a recipe which they have totally 'adapted', I did actually change this a little, just to suit our taste. Firstly, I cooked it on the hob rather than in the oven,and as I am a big fan of beetroot and horseradish, rather than add the soured cream and dill, I added creamed horseradish to the risotto - the result was totally delicious so a massive thank you GF, because without your original recipe,I would never have thought of making beetroot risotto!
20th Jul, 2012
This was a lovely recipe and the dill and sour cream went really well. The only gripe I have is that it needed a lot longer in the oven than 15 minutes. I left it in oven for a good half an hour before all the water had absorbed and left the lid off the pot in the end.
27th Jun, 2012
Lovely dish the whole family enjoyed it, will definitely be making this again!
8th Apr, 2012
Excellent but I don't think it compares to a traditional risotto dishes such as seafood, asparagus or mushroom. Also, the process is so drawn out. Much prefer to stir for 20 minutes. Spoon in one hand, glass of wine in the other.


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