Creamy Beetroot Risotto Recipe


For the beet puree:

  • 3-4 medium-sized beets, roasted or boiled
  • 1/4 cup vegetable broth (or water)

For the risotto:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4-5 cups hot vegetable broth
  • Salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese

Optional additions:

  • 1/4 cup crumbled feta or goat cheese
  • 1/4 cup toasted walnuts or pecans
  • Fresh herbs (thyme, parsley, or chives)


Prepare the beets:

  • Roasting: Preheat oven to 400°F (200°C). Wash and trim beets. Wrap individually in foil and roast for 1-1.5 hours, or until tender when pierced with a fork.
  • Boiling: Wash and trim beets. Place in a pot, cover with water, and boil for 30-45 minutes, or until easily pierced with a fork.
  • Once cooked: Let the beets cool slightly. Peel and puree with 1/4 cup of vegetable broth until smooth.

Make the risotto:

  • Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
  • Add the onion and cook until softened, about 5 minutes.
  • Add the garlic and cook for another 30 seconds, until fragrant.
  • Stir in the Arborio rice and toast for about 1 minute, stirring constantly.
  • Deglaze the pot with the white wine, scraping any browned bits from the bottom. Cook until the wine has mostly evaporated.
  • Add a ladleful of hot vegetable broth to the rice and stir constantly until it’s absorbed. Continue adding broth, one ladleful at a time, stirring continuously until each ladle is absorbed before adding the next. This should take about 20-25 minutes.
  • The rice should be tender but still have a slight bite (al dente).

Finish the Risotto:

  • Stir in the beet puree, salt, and pepper to taste.
  • Remove from heat and stir in the Parmesan cheese until melted and creamy.
  • If desired, top with crumbled feta or goat cheese, toasted walnuts or pecans, and fresh herbs.


  • For a richer flavor, use homemade roasted beet puree. If you must use store-bought cooked beets, look for options without added vinegar.
  • Use high-quality Arborio rice for the best creamy texture.
  • Don’t rush the process. Adding the broth gradually and stirring is key to a creamy risotto.
  • Adjust the amount of beet puree to your liking. If you want a vibrant pink color, add more!


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