Deliciously Creamy Vibrant Beetroot Risotto Recipe to Brighten Your Dinner Table

Beetroot risotto offers a stunning way to add colour and flavour to your meal. This dish combines the earthiness of fresh beetroot with the creamy texture of risotto, creating a meal that is both comforting and visually appealing. Whether you want to impress guests or enjoy a cosy night in, this recipe is straightforward and rewarding.

Why Try Beetroot Risotto?

This recipe is a great way to introduce more vegetables into your meals without sacrificing taste or texture. Beetroot is rich in vitamins, minerals, and antioxidants, making it a nutritious addition to your diet. The creamy risotto base makes it satisfying and comforting, perfect for cosy evenings in or special occasions.

The vibrant colour also makes it a conversation starter at the dinner table. It’s a dish that looks as good as it tastes, showing that healthy food can be exciting and delicious.

Tips for Perfect Beetroot Risotto

• Use fresh beetroot for the best flavour and colour.

• Keep the stock hot throughout cooking to maintain the risotto’s temperature and texture.

• Stir frequently but gently to avoid breaking the rice grains.

• Adjust seasoning at the end with salt and pepper to taste.

• If you want a vegan version, substitute butter with olive oil, use vegetable stock, and choose a plant-based cheese alternative.

  
  

Beetroot Risotto - The Recipe

To make this beetroot risotto, gather the following fresh and pantry staples:

• 500g fresh beetroot

• 2 tablespoons olive oil

• A knob of butter

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 250g risotto rice

• 2 teaspoons Italian seasoning

• 150ml white wine

• 700ml hot vegetable or chicken stock

• A handful of grated parmesan (or vegetarian alternative)

• 2 tablespoons mascarpone

• 1 long of goat cheese, sliced

• A handful of chopped dill

  
  

These ingredients come together to create a rich, creamy risotto with a subtle sweetness from the beetroot and a fresh herbal note from the dill.

Preparing the Beetroot

Pre heat your oven to 180C/fan 160C/gas 4. Peel and trim the beetroots 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.

Remove from oven and allow to cool a little, before blending into a puree.

Cooking the Risotto Base

Heat the olive oil and butter in a large pan over medium heat. Add the finely chopped onion cooking until soft and translucent. Add the garlic and cook for a further minute. This base layer builds the flavour foundation for the risotto.

Next, add the risotto rice and Italian seasoning. Stir the rice for a couple of minutes until it becomes slightly translucent around the edges and coated with the oil and butter. This step helps the rice absorb the flavours and liquids more effectively.

Adding Wine and Stock

Pour in the white wine and stir until it has mostly evaporated. The wine adds acidity and depth to balance the sweetness of the beetroot.

Begin adding the hot stock one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This slow addition and constant stirring release the rice’s starch, creating the creamy texture risotto is known for. When the rice is creamy but retains a little bite, stir the blended beetroot

in and allow to warm through. The risotto should have a flowing texture, not stodgy and stiff.

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Finishing Touches

Once the risotto is cooked, remove the pan from heat. Stir in the mascarpone and grated parmesan to add extra creaminess and richness. The mascarpone melts smoothly, while the parmesan adds a savoury note.

Finally,  lay the creamy, salty goat cheese slices on top, then sprinkle the chopped dill over the top. Dill’s fresh, slightly tangy flavour complements the beetroot perfectly and adds a burst of colour.

Serving Suggestions

Serve the beetroot risotto immediately while it’s warm and creamy. It pairs well with:

• A crisp green salad with lemon vinaigrette

• Grilled chicken or fish for added protein

• Crusty bread to soak up the creamy sauce

  
  

This dish also works well as a vegetarian main course or a colourful side dish.