Creamy beetroot risotto |

Creamy beetroot risotto

Pontus Hagman

Works a charm in the oven!

This flavourful risotto is simply baked in the oven, so there is no need to spend lots of time at the stove stirring.

Serves: 4 people

Prep: 10 min

Cooking time: 1h 15 min 


  • 500 g fresh beetroot
  • 2 tbsp extra virgin olive oil
  • knob of butter
  • 1 onion, finely chopped
  • 250 g risotto rice
  • 150 ml white wine
  • 700 ml hot vegetable stock
  • handful grated parmesan
  • 4 tbsp soured cream
  • handful chopped dill
  • salt
  • pepper


  • Heat oven to 180°C/fan 160°C/gas 4.
  • Peel and trim the beetroots and cut into large wedges.
  • Place on a large sheet of foil on a baking sheet. Season it with 1 tbsp olive oil, salt and pepper.
  • Roast beetroot for 1 hour until they are soft.
  • Heat 1 tbsp of olive oil with the butter in an ovenproof pan with a lid.
  • Add onion and garlic, sauté for 3-5 mins until translucent.
  • Stir in the rice until well coated with the butter and oil.
  • Add white wine, then let the mixture bubble away for 5 mins.
  • Stir well, then pour over the stock. Stir again, cover and place in the oven.
  • Cook for 15 mins until the rice is soft.
  • Remove the beetroots from the oven.
  • Using a hand mixer make a purée from ¼ of beetroot.
  • Chop the remaining beetroots into small pieces.
  • Stir most of the parmesan, the beetroot purée and chopped beetroot through the risotto.
  • Serve with soured cream dolloped over and the dill and extra parmesan scattered on top.
  • Enjoy!

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