Risotto with Beetroot
Risotto with beetroot turns a startling magenta as soon as the beetroot hits the rice, and it tastes as good as it looks. Ready-cooked beetroot keeps the preparation short, grating half of it stains the whole pan, and the cubed half stays tender in the creamy rice. A little parmesan balances the earthy sweetness.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Per serving
- 455kcal
Choosing the ingredients for risotto with beetroot
Pick a proper risotto rice such as arborio or carnaroli. Their high starch content makes the rice creamy without any cream. Ready-cooked beetroot from the chiller aisle is the fastest option, but check the label, because vinegar gives a sharp taste that fights the sweetness.
Allow around 75g rice per person for a main course. Using 1.2 litres of stock is usually enough, though you may not need all of it.
How to cook risotto with beetroot
Tap a time to start a timer.
- Heat the stock and prep Keep the stock hot in a small pan over a low heat. Finely chop the onion and garlic. Coarsely grate half the beetroot and cut the rest into 1cm cubes. Wear gloves if you do not want pink fingers.
- Soften the onion Melt the butter with the oil in the large pan over a medium heat. Add the onion and cook for , stirring, until soft but not coloured. Stir in the garlic for .
- Toast the rice Tip in the rice and stir for until the grains look glossy and the edges turn slightly translucent.
- Add the stock Add a ladle of hot stock and stir until it has almost all been absorbed. Keep adding stock a ladle at a time, stirring often, for about . Stir in the grated and cubed beetroot, then carry on adding stock for more, until the rice is tender with a little bite.
- Finish Take the pan off the heat. Stir in the parmesan, then season with the salt and plenty of pepper. Beat the risotto briskly for until it is loose and creamy, adding a splash of hot stock if it is too thick, and serve with extra parmesan.
Serving ideas
The earthy flavour likes something sharp or crunchy on top: crumbled goat's cheese, toasted walnuts or a few rocket leaves. It also works as a vegetable side next to roast chicken. For another recipe from the same ingredient, pickled beetroot is easy to make and keeps well. A lighter, zesty alternative to this one is risotto with lemon.
Common problems and fixes for risotto with Beetroot
- The risotto is sticky and stodgy.
- Add the stock gradually and keep stirring, so the rice releases its starch slowly. Use hot stock, because cold stock stops the rice cooking and makes it gluey.
- The colour looks dull or brownish.
- Grate half of the beetroot so it bleeds into the rice, and use beetroot packed in water or its own juice. Vinegary beetroot tastes sharp and can turn the colour muddy.
- The rice is still hard but the stock has run out.
- Heat a little more stock, or hot water, and keep cooking and stirring for a few minutes. Different rice brands take different amounts of liquid, so check it by tasting.
Frequently asked questions about risotto with Beetroot
Can you use raw beetroot in risotto with beetroot?
Yes, but it needs longer. Peel and grate about 400g raw beetroot, stir it in with the onion and cook for 10 minutes before adding the rice, topping up the stock as needed.
What can I use instead of parmesan?
Use a vegetarian hard Italian-style cheese, or mature cheddar for a stronger taste. Traditional parmesan is made with animal rennet, so check the label if you cook for vegetarians.
How long does leftover risotto keep?
Cool it quickly, within an hour of cooking, and keep it in the fridge for up to 1 day. Reheat it only once, with a splash of water or stock, until it is steaming hot all the way through.
What goes well with it?
A peppery rocket salad, some toasted walnuts and a spoonful of soured cream or goat's cheese all work well.
How did you like the recipe?
4.9 / 5 · 45 ratings
