Beetroot risotto as a warming winter recipe for cold days and cosy family cuisine
Winter Recipe

Beetroot risotto

Cook the beetroot and risotto rice with onion and hot stock until creamy, before parmesan, balsamic vinegar and thyme round off the rice. Add stock in portions and chop the beetroot finely or puree it in part to ensure a balanced colour and bite. Goat cheese is good instead of parmesan, walnuts give crunch when serving.

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Total time 45 min
Calories 540 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Prepare the beetroot risotto properly

Add stock in portions and chop the beetroot finely or puree it in part to ensure a balanced colour and bite. Cook the beetroot and risotto rice with onion and hot stock until creamy, before parmesan, balsamic vinegar and thyme round off the rice. Goat cheese is good instead of parmesan, walnuts give crunch when serving.

Vegetarian Dinners Lunch One-Pot Recipes Dinner

Recipe

Beetroot risotto

Cook the beetroot and risotto rice until creamy with onion and hot stock, before parmesan, balsamic vinegar and thyme round off the rice. Add the stock in portions and chop the beetroot finely or puree it in part to ensure a balanced colour and bite.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Cut the beetroot into small cubes, finely dice the onion and grate the Parmesan. Keep the vegetable stock hot in a second saucepan and use a sturdy chopping board because of the strong colour.

  2. 2

    Prepare

    Cook the beetroot and risotto rice with the onion and hot stock until creamy, before parmesan, balsamic vinegar and thyme round off the rice.

  3. 3

    Check for doneness

    Add stock in portions and chop the beetroot finely or puree it in part so that colour and bite are balanced.

  4. 4

    Serve

    Remove the risotto from the heat and stir in the Parmesan cheese and a little dash of olive oil. Add some beetroot cubes to contrast and serve immediately, as long as the grains are still firm.

Kitchen know-how

Tips for Beetroot risotto

Important for beetroot risotto

Add stock in portions and chop the beetroot finely or puree it in part so that colour and bite are balanced.

Variations

How to adapt this recipe

Goat cheese fits instead of Parmesan, walnuts give crunch when serving.

Nutrition per serving

540kcal
68.0 gCarbohydrates
16.0 gProtein
20.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Beetroot risotto

Weigh risotto rice, prepare beetroot and onion separately, then start the main cooking process for beetroot risotto.

Add stock in portions and chop the beetroot finely or puree it in part so that colour and bite are balanced.

Cool the beetroot risotto quickly. If reheated, observe: work in the stock in portions and chop the beetroot finely or puree it in part to ensure a balanced colour and bite. Heat the leftovers only once completely.

Goat cheese fits instead of Parmesan, walnuts give crunch when serving.

Keep cooking

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