Beetroot risotto with thyme and Parmesan

Beetroot risotto with thyme and Parmesan recipe

9 ratings

See method

  • Serves 4-6
  • 35 mins
  • 337 calories / serving


  • 1litre (1¾pints) vegetable or chicken stock
  • 1tbsp olive oil
  • 4 shallots or 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 350g (12oz) fresh beetroot, peeled and diced
  • 250g (8oz) risotto rice
  • 100ml (3½fl oz) white wine
  • 50g (2oz) butter
  • 100g (3½oz) Parmesan cheese
  • a few fresh thyme leaves

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    8g 41%
  • Sugars

    5g 6%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 37.6g Protein 10.4g Fibre 1.8g


  1. Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
  2. Heat the oil in a shallow heavy-based pan. Sauté the shallot, garlic and beetroot until softened (about 6-8 minutes). Add the rice and stir well until the grains are well coated and glistening.
  3. Pour in the wine, stir and add one ladleful of hot stock. Simmer, stirring all the time until it has been absorbed. Continue to add the stock at intervals and cook as before until the rice is tender but firm. Add the butter and most of the cheese and stir gently.
  4. Serve scattered with a few soft thyme leaves, the remaining cheese and a good grinding of black pepper.

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