Roasted Beet Risotto

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This vibrant roasted beetroot risotto is a show-stopping dish that brings a sophisticated edge to your weeknight repertoire. By roasting the beetroot in its skin, you lock in an earthy sweetness that perfectly complements the salty notes of the Parmigiano-Reggiano. The slow-stirring process coaxes the starch from the Arborio rice, creating a luxurious, velvety texture that turns a stunning shade of magenta as soon as the beets are folded through.

As a high-protein vegetarian option, this recipe is a nourishing choice for those seeking a balance of complex carbohydrates and minerals. The addition of dry white wine adds a subtle acidity that cuts through the richness, making it an excellent main course for a cosy dinner or an impressive starter for a weekend gathering. Serve with a simple rocket salad to complete the meal.

Ingredients for Roasted Beet Risotto

3 medium beets (675g with greens), trimmed, leaving 1 inch of stems attached
850ml reduced-sodium chicken broth (850ml )
725ml vatten
1 liten lök, finhackad
2 matskedar olivolja
475ml Arborio rice (400g)
120 ml torrt vitt vin
1 tesked salt
1/2 teskedar svartpeppar
30g finely grated Parmigiano-Reggiano (120ml )
Garnish: Parmigiano-Reggiano shavings, made with a vegetable peeler

How to make Roasted Beet Risotto

Put oven rack in middle position and preheat oven to 218°C.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.

While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 120ml broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 120ml at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)

Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

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