Beetroot Risotto

beetroot risotto

Beetroot risotto for veggie lovers. I’ve made this risotto for dinner and love it so much. Beetroot is an healthy root vegetable, it’s normally eaten grilled, roasted or boiled. You can also eat raw as salad by shredded it and combine with dressing and other vegetables.

On this recipe I used a pack of ready-to-used cooked beetroot. So I can directly combine it with my risotto. If you use fresh beetroot, you can grill it first. This risotto perfect to serve with grated parmesan cheese.


Beetroot Risotto


  • 400g cooked beetroot
  • 2 tablespoons olive oil
  • 2 tablespoons of butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 250g risotto rice
  • 150ml white wine
  • 700ml vegetable stock
  • 1 tablespoon chopped fresh thyme
  • salt and pepper
  • 1/2 cup grated parmesan or cheddar cheese


  1. Purée 1/2 of the cooked beetroot, then chop the rest into small pieces. Set aside.
  2. Heat olive oil with the butter in a pot with a lid.
  3. Sauté onion and garlic, cook for 3-5 mins until softened.
  4. Stir in the rice until well coated with the butter and oil.
  5. Pour over the white wine, then let the mixture bubble away for 5 mins.
  6. Stir well, then pour the stock. Stir again, cook for 15 mins until the rice is soft.
  7. Add the beetroot purée and chopped beetroot into the risotto, combine well.
  8. Serve with grated Parmesan cheese.

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