Risotto With Baby Beetroot Recipe

Name: Risotto With Baby Beetroot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch baby beets; 1 liter good quality chicken stock or 1 liter beef stock; 3 tablespoons olive oil; 2 -3 shallots or 1 medium onion, finely chopped; 500 g arborio rice; ½ cup dry white wine; freshly grated parmesan cheese; 50 g unsalted butter; salt and pepper; chives, to serve

Servings: persons

1
Chop off beetroot leaves leaving 2cm stems and wash.
2
Steam boil or bake for about 20 minutes.
3
Beets are cooked when they can be easily pierced with a skewer.
4
Allow to cool and peel off skins and chop into fine cubes.
5
Wash hands and put beets aside.
6
Heat stock until just boiling.
7
Heat oil in a heavy based saucepan and sweat the eschalots or onion until soft.
8
Add rice and stir to coat with oil.
9
Add wine and keep stirring until the wine has evaporated.
10
Turn down heat and add beetroot and a good ladle of stock.
11
Adjust heat so that rice simmers, adding more stock as the liquid is absorbed.
12
This will take 16-18 minutes.
13
Taste foe seasoning.
14
When risotto is cooked al dente, add butter and fresh parmesan and stir well.
15
Allow to sit for one minute and serve with parmesan slithers and freshly snipped chives on top.

1072

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch baby beets, 1 liter good quality chicken stock or 1 liter beef stock, 3 tablespoons olive oil, 2 -3 shallots or 1 medium onion, finely chopped, and more.

Yes, Risotto With Baby Beetroot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto With Baby Beetroot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions