Name: Beetroot Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 medium beetroots, peeled and grated; 1 cup Arborio rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups vegetable stock; 2 tbsp olive oil; 2 tbsp butter; 1/2 cup grated Parmesan cheese (optional for non-vegan); Salt and pepper, to taste; Fresh parsley, for garnish

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Short description

A vibrant and creamy risotto infused with the earthy sweetness of beetroot, with a stunning ruby hue and a luxurious texture that makes it perfect for both casual dinners and elegant gatherings.

Why You’ll Love This Recipe

Naturally beautiful colour that adds elegance to any table.
Creamy texture achieved without the need for heavy cream.
Perfect balance of sweet, earthy beetroot with savoury Parmesan or goat cheese.
Versatile enough to serve as a main or side dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beetroot (boiled, peeled, coarsely grated)
Butter
Onion
Garlic
Lemon zest
Arborio rice
White wine
Hot stock (vegetable or chicken)
Salt and pepper
Grated Parmesan cheese

Directions

Boil the beetroot until tender, peel, and coarsely grate.
In a large saucepan, melt butter and sauté the onion until translucent. Add the garlic and lemon zest, cooking briefly.
Stir in the Arborio rice and cook for 1–2 minutes until the grains are slightly translucent.
Pour in the white wine and cook until it has mostly evaporated.
Add the hot stock all at once, stir, and bring to a boil. Reduce the heat and simmer for around 16 minutes, stirring occasionally.
Fold in the grated beetroot gently until evenly combined and the colour is vibrant.
Stir in the Parmesan cheese, season to taste, and serve immediately.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use goat cheese or mascarpone instead of Parmesan for a creamier, tangier flavour.
Roast the beetroot instead of boiling for a sweeter, deeper taste.
Garnish with crispy sage and toasted nuts for extra texture.
Add a swirl of gorgonzola sauce for a richer finish.

Storage/reheating

Store cooled risotto in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of hot stock to restore creaminess.

FAQs

What rice should I use for risotto?

Arborio or another high-starch short-grain rice works best for a creamy texture.

Can I skip the wine?

Yes, replace it with extra hot stock.

Can I roast the beetroot instead of boiling?

Yes, roasting will give a richer, sweeter flavour.

How can I keep it creamy when reheating?

Add a splash of stock and stir over low heat.

Is vegetable or chicken stock better?

Vegetable stock keeps it vegetarian; chicken stock adds more depth.

Can I prepare this in advance?

Risotto is best fresh, but you can pre-cook the beetroot ahead of time.

How do I get the brightest colour?

Add the beetroot near the end of cooking to preserve its vibrant hue.

What if the risotto is too thick?

Stir in more hot stock until you reach the desired consistency.

Can I make it vegan?

Yes, use vegetable stock and a vegan cheese alternative or omit the cheese.

What toppings work well?

Goat cheese, toasted nuts, crispy sage, or fresh herbs make excellent toppings.

Conclusion

Beetroot risotto is a beautiful and delicious dish that combines creaminess, colour, and flavour in one bowl. Its versatility makes it suitable for both simple family meals and special occasions, and it’s a recipe you will want to revisit time and time again