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Beetroot risotto

The Naughty Knight loves pink, and he loved this risotto, despite the "horrid" green leaves. Use spring greens, spinach or chard. This is another risotto that is best cooked in the absence of interesting chat or whining children/ partners.  If you don't have the time/ interest/ attention to cook it on the hob, you could finish it off in the oven.  Start as written below, making sure you use an oven proof pan and then instead of adding the stock ladle by ladle you could add it all in one go, transfer to a medium hot oven,  and check on it every 10 minutes, adding more liquid if necessary and removing it from the oven when the rice is almost cooked through.  Many recipes suggest wearing gloves to handle beetroot as it does stain. I just scrub hard after peeling or chopping it, and am not precious about having a few stains in my wrinkling hands. It reminds me that I do work hard when I look at my hands.  I am sure that feta cheese would work well instead of cheddar, if you were feeling flush or wanted something a little more special. 
  • 2-3 large whole beetroot
  • olive oil
  • half large onion, chopped small
  • 2-3 cups risotto rice
  • 1-2 pint vegetable or chicken stock, you may need more liquid
  • seasoning
  • 1 large bunch spring greens, spinach or chard
  • large handful grated cheddar cheese
  1. Place the beetroot, whole, in a roasting tray, drizzle olive oil on top and place in a hot oven (200 C) for a good hour, possibly more, until it is cooked through. Remove from oven and set aside to cool a little. 
  2. In a heavy pan, fry the onion in a little olive oil until tender and golden.  Add the risotto rice and stir to coat it in the oil.  Start adding the stock ladle by ladle, waiting for the rice to absorb the stock each time.  Continue until the rice is almost cooked through.
  3. Meanwhile, when the beetroot is cool enough to handle, remove the skin and chop into medium sized chunks.  
  4. Wash and shred the spring greens or roughly chop the spinach/ chard if using.  
  5. Add the beetroot, greens and cheese and stir into the risotto.  
  6. Season to taste and serve.