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Rebecca Rose


Beetroot Risotto

Updated: May 16, 2021

A great alternative to the traditional risotto, and a useful way to use up leftover beetroots. This dish is full of colour and flavour while still containing beneficial nutrients.

Vegetarian | Easy | Prep time 20 minutes | cooking time 1.5 hours | serves 2


400 g cooked beetroot

1 litre vegetable stock (or chicken)

2 tbsp olive oil

20g butter

2 garlic cloves, finely chopped

1 onion, chopped finely

250g risotto rice

75 ml dry white wine (optional)

squeeze lemon juice (optional)

salt and freshly ground black pepper


  1. Preheat oven: slice beetroot, drizzle in olive oil and roast in the oven for 1 hour

  2. While the beetroot is cooking, heat some butter in a large saucepan, add the onion and fry gently till the onion is soft and transparent. Add the garlic and cook for 2-3 minutes.

  3. Add the risotto rice and the wine. Cook on high heat for 1-2 minutes until it has been reduced.

  4. Turn the heat down to medium and add the stock bit by bit to the rice.

  5. Season with salt and pepper, and keep adding the liquid until it has all been absorbed.

  6. Once the rice is cooked but al dente, add the beetroot and stir.

  7. Squeeze with lemon juice

  8. Serve risotto on to warm bowls

  9. I added some coconut yoghurt with some chopped fresh chilli to garnish


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