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Pink Beetroot Risotto Recipe
Ash Tyrrell

Pink Beetroot Risotto Recipe

I have to admit, the first time I made this pink beetroot risotto, 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!
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let the risotto sit for a minute to thicken slightly. Serve immediately for the creamiest texture and the most vibrant color.

Notes

  • 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.