Beetroot risotto

In this recipe, the beetroot is not pre-cooked – but if you prefer you could roast the beetroot whole for 40 minutes, then peel off the skins, chop the beetroot into small pieces and add to the rice just before you add the stock.


  • 1-2 beetroot
  • 1 medium onion
  • 1 oz butter
  • 12 oz arborio rice
  • 3 cloves garlic
  • 2 pints stock (veg or chicken)
  • 2 fl oz vodka/dry sherry
  • juice of l lemon & ½ tsp grated lemon zest
  • 3.5 oz parmesan, grated


Heat the stock and keep it simmering on a low heat. Peel and chop the beetroot into very small chunks. Peel and chop onions finely and add them to melted butter in a large pan. Fry the onions until transparent then add the chopped beetroot. Cook over a medium heat for 10 minutes – stirring. Then add the rice and stir until it has all been coated with oil. Then add as much stock as you need till the rice is just covered. Stir until the stock is completely absorbed by the rice – then carry on adding stock, ladle by ladle, until the rice is tender and tender but not soggy. Add the vodka/sherry, the lemon juice and the juice, add most of the parmesan – stir and then season well with salt and black pepper. Serve with the remaining parmesan.

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