This beet risotto is made using classic risotto ingredients as well as roasted beets. It’s deliciously creamy, easy to make and nutritious. The post includes step-by-step instructions (with vegan option) as well as pairing suggestions. Risotto with beets is more versatile than you might think!
Beet risotto tastes as good as it looks! It’s sweet and earthy, with a hint of acidity, rich and creamy texture and vibrant colour.
Making this dish involves roasting the beets, preparing a simple, classic risotto and then putting it all together. Most of the beets are pureed and then added into the risotto for an injection of flavour and colour, while the rest of the beets are used as a topping for added texture.
This risotto with beets is nutritious as well as low in fat. Beets have so much flavour the risotto simply doesn’t need very much cheese! One generous portion of beet risotto (served as a main dish) contains approximately 400 calories.
How to prepare the beets
There are several ways of cooking beets and for this recipe I chose to roast them (for maximum flavour). I also decided to cut the beets into smaller pieces, rather than roast them whole, as this method allows to cook as well as lightly brown the beets producing even more flavour. This is important in a recipe with so few ingredients! (See also my beet and feta pasta salad where I used a similar method).
Tip: I recommend peeling the beets before cutting and roasting to ensure the risotto doesn’t taste too earthy.
Beet risotto ingredients and substitutions
- Beets
When buying beets make sure they are firm (softness in beets means they aren’t fresh). I do not recommend using ready-cooked beets that are sometimes sold in plastic packaging. They are extremely bland and overcooked.
- Rice
Use your favourite type of risotto rice, including popular Arborio, but also Carnaroli and Vialone Nano. I do not recommend using regular white rice instead (even the best quality white rice).
- Shallots
I favour shallots over onion in this recipe as theyare milder and sweeter. You can, however, use a white or red onion instead if preferred.
- Garlic
- Oil and butter
I used a little olive oil for coating the beets before roasting as well as cooking the shallots (along with some butter for better flavour).
- White wine
White wine adds flavour and acidity to risotto. But with a strong, rich flavour of the beetroot in this risotto you don’t need to add a huge amount of wine, in my opinion. That said, this is your dish and you can add more wine if desired. Use your favourite.
- Balsamic vinegar
This ingredient adds depth of flavour, a little acidity and pairs extremely well with beetroot.
- Parmesan
Adds flavour and creaminess. Adjust the amount to your preference (I recommend cooking the risotto as per Instructions first before adding more parmesan).
- Stock
Use either chicken or vegetable stock. Adjust the amount according to your taste.
- Thyme
Fresh thyme works best in this recipe. Scatter thyme leaves over the risotto once cooked.
How to make risotto with beets: step-by-step
1.Preheat the oven to 400 F/ 200 C/ 180 fan/ gas mark 6. Line a large baking sheet with parchment and set aside.
2. Prepare beets: Halve then quarter each beet then cut into approx. 1 cm/0.5'' thick wedges. Place the wedges in a large bowl, season lightly with salt and pepper, add 1 tablespoon of oil and stir until they are thoroughly coated in the oil.
3. Roast beets: Spread the beets on top of the baking sheet, not too close together, and bake in the centre of the oven for 35 minutes or until lightly browned and tender (but still with some texture).
Tip: About 20 minutes into roasting start preparing the risotto (this will save you time). See Step 5 below.
4. Puree beets: Puree about ⅔ of the beets along with the balsamic vinegar and set aside.
Tip: Cover the remaining beets to keep them warm as you prepare the next step.
5. Cook shallots: In a pan heat the butter along with 1 tablespoon of oil, add the shallots and garlic and cook gently for 3-4 minutes until softened.
6. Add risotto rice: Add the rice and stir until thoroughly coated in the oil. Pour in the wine and cook for 2-3 minutes stirring often.
7. Add stock: Add ⅓ of the stock and simmer for 3-4 minutes stirring frequently. Add a little more stock, most of the parmesan and continue cooking and stirring for a few more minutes until the mixture is thick and creamy.
Tip: Stirring risotto as it cooks causes the rice grains to rub against each other releasing starch, which gives risotto its creamy texture.
8. Add beet puree: Add the pureed beets along with most of the remaining stock and pepper to taste, stir and cook for about 2 more minutes. If the mixture is too thick add a little more stock to loosen the consistency. Remove from the heat and adjust the seasoning as needed.
Tip: Your risotto should be creamy but still have some bite, so take care not to overcook it.
9. Serve: Top with the roasted beets, the rest of the parmesan and fresh thyme leaves (they have an intense flavour so don’t use too many) and serve immediately.
Serving suggestions
- As a main
Risotto with beet can be served as a stand-alone meal with steamed broccoli or green beans. It tastes delicious with a handful of arugula/rocket leaves, avocado slices, crumbled feta or goat’s cheese as well as salads, including cucumber and a simple coleslaw.
- As a side
It also works as a side dish perfect with chicken or fish – try it with marinated chicken or herb crusted salmon.
Tip: Starters that go well with this beet risotto include refreshing cold cucumber soup (perfect on a hot day!) and fennel soup.
How to make beet risotto without wine
If you don't want to use wine in this recipe simply replace it with more stock. You may also want to add a little more balsamic vinegar but taste the risotto first before adding more of this ingredient. Alternatively use a small amount of white wine vinegar once the risotto is cooked.
Alternatively try using pale ale (your risotto won’t be as sweet) or apple cider (the drink, not the vinegar).
How to make vegan beet risotto
- Use vegan stock.
- Use vegan white wine.
- Replace butter with plant-based spread.
- Either omit the parmesan (and add 1 teaspoon of soy sauce instead) or replace it with nutritional yeast (2-3 tablespoons).
Top tips
- Preparation: Wear kitchen gloves when handling the beets.
- Beets: I do not recommend using ready-cooked store-bought beets instead of fresh.
- To save time start preparing the risotto when the beets have been in the oven for about 20 minutes.
- The exact amount of stock to use in this recipe depends on the type of risotto rice you are using as well as personal preference.
- Best served immediately.
- Storing: Leftover beet risotto can be refrigerated, covered, for up to 3 days. You may want to add a few drops of water to loosen the mixture as you reheat it.
- Freeze in an airtight container for up to 3 months.
More roasted beet recipes to try next
See also these other easy meal recipes!
Recipe
Roasted Beet Risotto
Equipment
- Large baking sheet
- Hand blender
- Medium sized pan
Ingredients
- 1 pound (450 g) beets approx. 4 medium beets, peeled
- 1¼ cups (250 g) risotto rice
- 3 medium shallots or 2 large, finely chopped
- 2 garlic cloves finely chopped
- 2⅔ cups (630 ml) chicken/vegetable stock hot
- ⅓ cup (80 ml) white wine
- 2 teaspoons balsamic vinegar
- 4-5 tablespoons parmesan finely grated, vegetarian if required
- 2 tablespoons olive oil
- 1 tablespoon butter
- Pepper to taste and fresh thyme leaves for serving
Instructions
- Preheat the oven to 400 F/ 200 C/ 180 fan/ gas mark 6. Line a large baking sheet with parchment and set aside.
- Prepare beets: Halve then quarter each beet then cut into approx. 1 cm/0.5'' thick wedges. Place the wedges in a large bowl, season lightly with salt and pepper, add 1 tablespoon of oil and stir until they are thoroughly coated in the oil.
- Roast beets: Spread the beets on top of the baking sheet, not too close together, and bake in the centre of the oven for 35 minutes or until lightly browned and tender (but still with some texture).Tip: About 20 minutes into roasting start preparing the risotto (this will save you time). See Step 5 below.
- Puree beets: Puree about ⅔ of the beets along with the balsamic vinegar and set aside.Tip: Cover the remaining beets to keep them warm as you prepare the next step.
- Cook shallots: In a pan heat the butter along with 1 tablespoon of oil, add the shallots and garlic and cook gently for 3-4 minutes until softened.
- Add risotto rice: Add the rice and stir until thoroughly coated in the oil. Pour in the wine and cook for 2-3 minutes stirring often.
- Add stock: Add ⅓ of the stock and simmer for 3-4 minutes stirring frequently. Add a little more stock, most of the parmesan and continue cooking and stirring for a few more minutes until the mixture is thick and creamy.Tip: Stirring risotto as it cooks causes the rice grains to rub against each other releasing starch, which gives risotto its creamy texture.
- Add beet puree: Add the pureed beets along with most of the remaining stock and pepper to taste, stir and cook for 1-2 minutes. If the mixture is too thick add a little more stock to loosen the consistency. Remove from the heat and adjust the seasoning as needed.Tip: Your risotto should be creamy but still have some bite, so take care not to overcook it.
- Serve: Top with the roasted beets, the rest of the parmesan and fresh thyme leaves (they have an intense flavour so don’t use too many) and serve immediately.
Notes
- Preparation: Wear kitchen gloves when handling the beets.
- Beets: I do not recommend using ready-cooked store-bought beets instead of fresh.
- To save time start preparing the risotto when the beets have been in the oven for about 20 minutes.
- The exact amount of stock to use in this recipe depends on the type of risotto rice you are using as well as personal preference.
- Best served immediately.
- Storing: Leftover beet risotto can be refrigerated, covered, for up to 3 days. You may want to add a few drops of water to loosen the mixture as you reheat it.
- Freeze in an airtight container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this risotto with roasted beets I’d love to know how it turned out for you. Did you serve it as a main or side dish? Let me know in the comments below, thanks:)
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