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Beetroot risotto with thyme and Parmesan  recipe

Beetroot risotto with thyme and Parmesan recipe

27 ratings

A gorgeous beet risotto recipe that's as vibrant as it is delicious. Use fresh beets in this easy recipe with risotto rice, white wine, butter and parmesan for a bright and inventive way to make the most of your beetroots. See method

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


  • 1 vegetable or chicken stock cube, made up to 1ltr
  • 1 tbsp olive oil
  • 4 shallots or 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 350g fresh raw beetroot, peeled and diced
  • 250g risotto rice
  • 100ml white wine
  • 50g butter
  • 100g 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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