Cheesy Beetroot Risotto

Cheesy Beetroot Risotto


18 people made this

About this recipe: A recipe that uses a whole beetroot, the red and green parts. Beetroot is simmered with risotto rice, before being seasoned with Cheddar and Parmesan cheeses.

Chardonnay Queen

Makes: 6 

  • 1 beetroot, peeled and quartered
  • 75g beetroot tops (green leaves on the beetroot), stems trimmed
  • 500ml water
  • 500ml vegetable stock
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 200g Arborio risotto rice
  • 225g mature Cheddar cheese, grated
  • salt and pepper to taste
  • 4 tablespoons grated Parmesan cheese

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Place the beetroot and tops in a liquidiser or food processor and pulse until finely chopped.
  2. Bring the water and stock to a simmer in a large pot over medium-low heat.
  3. Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beetroot and beetroot tops mixture, cooking another minute. Pour in the stock mixture 250ml at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.

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