Recipe: Beetroot Risotto

Recipe: Beetroot Risotto

Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 29 Nov '18

Serves: 2–3

Prep time: 10 min

Cooking time: 45 min


For the risotto:

  • 1 tbsp olive oil
  • 1 tsp butter
  • ½ onion
  • 1 clove garlic
  • 700ml vegetable stock
  • 150g arborio rice
  • 80ml white wine
  • 200g cooked beetroot
  • 50g grated Parmesan, plus extra for serving

For serving:

  • 2 raw beetroot
  • 1 tbsp olive oil


  1. Peel the raw beetroot and cut into wedges. Place on a lined baking tray, drizzle with the olive oil and season with salt and pepper. Place in a preheated oven at 200°C and roast until soft, around 45 min. Set aside.
  2. Place the vegetable stock in a pot over low heat and keep warm. Place the cooked beetroot in a food processor and blitz, adding in around 100ml of the stock to create a purée. Set aside.
  3. Add the oil and butter to a pan and warm through. Finely chop the onion and garlic and soften for 5 min in the melted oil and butter mixture. Once the onion has softened, add the rice to the pan, stirring to coat.
  4. Add the white wine to the rice and stir through. Keeping the pan over medium heat, stir the rice until it has absorbed the white wine. Next, add a ladleful of stock to the rice and stir slowly and continuously until the stock has been absorbed by the rice. Repeat this process until all the stock has been absorbed and the rice is al dente.
  5. Add in the cooked beetroot and Parmesan cheese and season to taste. Stir until well combined.
  6. Serve the risotto topped with the roasted beetroot wedges and a final sprinkling of Parmesan.

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