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

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Foodie  Foodie Your Guide to Good Taste  on 27 Jul '21

Risotto is a creamy, comforting rice dish originating in northern Italy, made with lashings of butter and Parmesan cheese. Often considered laborious to cook owing to the continuous stirring required, making risotto can actually be quite a therapeutic process.

In this vegetarian risotto recipe, beetroot is the star ingredient, giving the finished dish a beautiful, deep red hue. Beetroot is packed with essential nutrients that include fibre, potassium, iron and vitamin C.

Serves: 2–3

Prep time: 10 minutes

Cooking time: 45 minutes


For the risotto:

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

For serving (optional):

  • 2 raw beetroot
  • 1 tbsp olive oil


  1. Optional: 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 minutes. 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 minutes 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 optional roasted beetroot wedges (or another topping idea is to use goat’s cheese and toasted walnuts) and a final sprinkling of Parmesan.

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