I have to admit, the first time I made this Pink Beetroot Risotto Recipe, I was a little nervous. The color alone is so striking that I wondered if it would taste as good as it looked. But after a few stirring sessions and tasting along the way, I was hooked! The creamy texture, earthy sweetness of the beetroot, and the hint of parmesan made this dish unforgettable.

Now, I love making it whenever I want something both comforting and visually stunning. It’s a dish that’s perfect for impressing guests or treating myself to a colorful meal. You can also enjoy similar rich flavors in a creamy crack chicken gnocchi recipe for a hearty dinner option.

Ingredients

Here’s everything you’ll need to make this beautiful risotto. I’ve included some tips on why certain choices make the dish shine.

2 tablespoons olive oil – I always use extra virgin for a richer flavor.
1 onion, finely chopped – Choose a sweet onion; it blends perfectly without overpowering the beetroot.
2 garlic cloves, minced – Fresh garlic is essential for aroma; avoid pre-minced jars.
1 cup arborio rice – Arborio absorbs liquid slowly, giving you that creamy risotto texture.
1 cup cooked beetroot, grated – Fresh roasted beetroot gives a vibrant color and earthy flavor; canned works but is less intense.
4 cups vegetable stock – Keep it warm while cooking to help the rice cook evenly.
½ cup dry white wine – Adds acidity and depth; optional but recommended.
¼ cup parmesan cheese, freshly grated – Pre-grated cheese doesn’t melt as well, and the flavor is weaker.
2 tablespoons unsalted butter – Adds creaminess; I like to add it at the end for richness.
Salt and pepper to taste – I usually season gradually to avoid over-salting.

Note: several serving

Variations

I love experimenting with this risotto, and here are some ways you can tweak it:

Dairy-free: Use coconut cream or cashew cream instead of butter and parmesan.
Vegan: Replace parmesan with a nutritional yeast alternative.
Flavor enhancers: Add a splash of balsamic reduction or a sprinkle of fresh thyme.
Nutty twist: Toasted pine nuts on top give a lovely crunch and extra depth.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Large skillet or wide pan – for even cooking and stirring the risotto.
Wooden spoon – perfect for stirring without scratching your pan.
Grater – to grate beetroot and parmesan finely.
Measuring cups – ensures correct rice and liquid ratios.
Ladle – helps add stock gradually for perfect creaminess.

How to Make Pink Beetroot Risotto Recipe?

Prepare Your Ingredients

Start by finely chopping your onion and garlic. Grate your cooked beetroot and parmesan. Having everything ready before you start cooking makes the process smooth and stress-free. This prep method is similar to what I use when making a Tuscan chicken recipe, which also benefits from precise ingredient preparation.

Sauté the Aromatics

Heat olive oil in a pan and gently sauté the onion until soft. Add garlic and cook briefly. This step builds the base flavor for your risotto.

Cook the Rice

Add arborio rice and stir to coat in the oil. Pour in white wine if using and let it absorb. Gradually add warm vegetable stock, one ladle at a time, stirring constantly until the rice is creamy and tender.

Add Beetroot and Finish

Fold in the grated beetroot and cook for a few more minutes until heated through. Remove from heat, then stir in butter and parmesan. Season with salt and pepper to taste.

Rest and Serve

Let the risotto sit for a minute to thicken slightly. Serve immediately for the creamiest texture and the most vibrant color.

Additional Tips for Making this Recipe Better

I’ve made this risotto many times, and a few tweaks make all the difference:

I always use warm stock; cold stock slows cooking and makes the rice uneven.
Stir gently but consistently to release rice starch for that creamy texture.
Taste and season gradually; beetroot adds natural sweetness, so salt lightly.
Don’t overcook the beetroot; it should retain some texture to contrast the rice.
Add butter and cheese at the end, not during cooking, to keep the color bright.

How to Serve Pink Beetroot Risotto Recipe?

Serving this risotto is almost as fun as making it. I like to plate it in shallow bowls for maximum visual impact. Top with extra parmesan, a drizzle of olive oil, or a sprinkle of fresh herbs like parsley or thyme. Pairing it with a crisp white wine enhances the earthy beetroot flavors beautifully. For a modern twist, I sometimes add microgreens for a pop of green against the pink.

Nutritional Information

This pink beetroot risotto is as nutritious as it is beautiful. Here’s a quick breakdown per serving:

Calories: ~320 kcal – a satisfying portion without overdoing it.
Protein: 8g – mainly from parmesan and rice.
Carbohydrates: 55g – perfect for energy and fullness.
Fat: 10g – from olive oil, butter, and cheese.

Make Ahead and Storage

Storing

I usually store leftover risotto in an airtight container in the fridge for up to 2 days. Make sure it cools completely before sealing to keep it fresh.

Freezing

I don’t recommend freezing risotto often, as the texture can become slightly mushy. If you must, freeze in single portions and thaw overnight in the fridge.

Reheating

To reheat, I add a splash of stock or water and warm gently on the stove, stirring frequently to regain creaminess. Microwave works too, but the texture may be less smooth.

Why You’ll Love This Recipe?

This pink beetroot risotto quickly became a favorite in my kitchen for so many reasons:

Vibrant and Instagram-worthy – The stunning pink hue makes it visually exciting.
Easy to make – With a little prep, it cooks in under 40 minutes.
Creamy and comforting – Perfect for a cozy dinner or special occasion.
Versatile – Can be adapted to vegan, dairy-free, or gluten-free diets.
Flavorful – Earthy beetroot pairs beautifully with parmesan and fresh herbs, making every bite satisfying.

Ash Tyrrell