Beetroot Risotto


  • 1.5 l (about 2 pints) vegetable or chicken stock
  • 3 tablespoons butter or olive oil
  • 1 medium onion, diced
  • 350 g (12 oz) Arborio (risotto) rice
  • 120 ml white wine
  • 2 tablespoons chopped fresh parsley, or 1 tablespoon dried
  • 2 tablespoons chopped fresh basil, or 1 tablespoon dried
  • 2 to 3 medium beetroots, peeled and grated
  • 2 to 3 handfuls dark greens – like beet greens, kale, spinach or chard – finely chopped
  • Salt and pepper to taste
  • Grated peel and juice of 1 lemon
  • 1 handful freshly grated Parmesan cheese, to serve

Recipe Name

Beetroot Risotto


Bring the stock to a simmer. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan.