Roasted Beetroot Risotto

Ladies and Gentlemen do I have a treat for you! Today I’m bringing my recipe for Roasted Beetroot Risotto and this will no doubt impress anyone you cook it for. I got the inspiration for this risotto after trying a delicious asparagus risotto with pea puree which turned the risotto a vibrant green and it made me think about other colours you could make a risotto. This lush pink risotto is the perfect balance of flavours and textures. You have the earthiness of the beetroot paired with the freshness of the lemon and the softness of the rice paired with the bite of the roasted beetroot and red onion. I hope you enjoy this dish as much as I do and as always have a joyful and delicious time 🙂

175g Arborio Rice
2 Small Red Onions
2 Cloves of Garlic (3 if you like it garlicy)
4 Mini Stalks of celery/1 Big Stalk of Celery
1 Litre of Vegetable Stock
3 Cooked Beetroots
Juice of the Beetroots
Juice of 1 Lemon
Zest of 1 Lemon
2 tsp Parsley
1 tsp Thyme
Watercress for topping (Optional)

So I began by prepping the beetroot and onion as roasting these will take the most thyme (aye get it!). Firstly begin by staining your beetroots and make sure to save the juice as we will be using this later. Take your beetroot and one of the red onions and cut them into quarters.

Both the beetroot and red onion will go onto a lined baking tray and drizzled with olive oil and the juice of the lemon. Add the thyme and then give it all a good mix. Don’t be afraid to use your hands as I find this is usually the best method.

Roast the beetroot and onion at 200°C(fan oven) for about 30 minutes but make sure to keep an eye on them and give them a flip around the half way point.

Now time to move onto the risotto base. Begin by dicing the other red onion and celery into small cubes. Fry these in a mixture of half butter half oil for that extra touch of luxury but just oil is fine (or dairy-free butter to make this vegan!). While frying add in the garlic which you can either mince or grate in.

Once the onion has softened, add in your risotto rice and make sure to coat it in the butter and oil. At this stage you should also add the parsley. Once all is mixed you can begin to add in the stock.

The best tip I can give you for making the perfect risotto is to be patient and only add a bit at a time. When you first add the stock, make sure it covers all the rice thoroughly but after that only add the stock when you can see the bottom of the pan if you push your spoon back. You also need to make sure you are constantly stirring to ensure that creamy feel to the dish.

Once the rice is nearly cooked, add the juice of the beetroots. Make sure to do this this towards the end as this will ensure that vibrant pink colour to the dish before it all cooks out. When I cooked this dish it took me about 20 mins but this may vary for you so just be aware before starting and always look at the instructions on the back of your packet.

Once the rice is cooked and the beetroot roasted you can plate up! I like to serve mine with the zest of the lemon as I feel it really lifts and lightens the dish. I also like to add watercress but this is entirely up to you! I hope you enjoy this beautiful dish and like this recipe. Leave your thoughts in the comments below 🙂


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