Cheesy Beetroot Risotto

    50 min

    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.

    20 people made this

    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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    Reviews in English (17)


    This recipe was good, but I wasn't blown away. I made the risotto up to the point of adding the cheese and felt it was the right consistency and the flavor of beets was really coming through. It definitely needed salt to bring out the flavor. I was hesitant to overwhelm the dish with the cheese so only used half. It tasted good, but ended up very cheddary tasting. I'd recommend if you like the beet flavor to add 1/4-1/2 the cheese in the original recipe and add some acid in the form of lemon juice or some green onion at the end. Otherwise, a great idea for risotto. Really like using the whole beet, greens and all.  -  11 May 2009  (Review from Allrecipes US | Canada)


    I chopped the beet and beet greens for this risotto. I used brown rice because I couldn't find the kind of rice called for. Very colorful and tasty!  -  14 Feb 2009  (Review from Allrecipes US | Canada)


    I did enjoy this however it wasn't amazing. The beet flavor was there but I don't know how well the beet and cheese complimented each other. Tasted like it was missing something.  -  31 Jul 2011  (Review from Allrecipes US | Canada)