Beetroot Risotto Recipe

Beetroot risotto

  • serves 4
  • Easy

Brighten up your risotto with vibrant beetroot for an easy vegetarian meal topped with goat's cheese and walnuts


Try this beetroot risotto then check more beetroot recipes. We’ve also got plenty more risotto recipes to try, such as our classic vegetarian risotto and healthy risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.



  • butter 50g
  • onion 1, finely chopped
  • risotto rice 250g
  • white wine 150ml
  • vegetable stock 1 litre, hot
  • ready-cooked beetroot 300g pack
  • lemon 1, zested and juiced
  • flat-leaf parsley a small bunch, roughly chopped
  • soft goat’s cheese 125g
  • walnuts a handful, toasted and chopped


  • Step 1

    Melt the butter in a deep frying pan and cook the onion with some seasoning for 10 minutes until soft. Tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed. 

  • Step 2

    Meanwhile, take 1/2 the beetroot and whizz in a small blender until smooth, and chop the remainder. 

  • Step 3

    Once the rice is cooked, stir through the whizzed and chopped beetroots, lemon zest and juice, and most of the parsley. Divide between plates and top with a crumbling of goat’s cheese, the walnuts and remaining parsley.

Check out more of our best risotto recipes...

Bolognese Risotto Recipe

Nutritional Information

  • Kcals 556
  • Fat 24.1g
  • Saturates 12.7g
  • Carbs 59.9g
  • Sugars 10.1g
  • Fibre 5g
  • Protein 15.5g
  • Salt 1.5g