Cheese and Beetroot Risotto

    50 minutes

    This recipe is sweet and creamy. It uses the entire beetroot. Its pink colour is a bonus. A glass of chardonnay goes perfectly with this dish.

    17 people made this

    Serves: 6 

    • 1 beetroot, peeled and quartered
    • 2 cups loosely packed beetroot leaves, stems trimmed
    • 2 cups (500ml) water
    • 2 cups (500ml) vegetable stock
    • 2 tablespoons extra-virgin olive oil
    • 1 onion, minced
    • 1 cup (170g) Arborio rice
    • 230g grated cheddar cheese
    • 1 pinch salt and pepper to taste
    • 1/4 cup (30g) grated Parmesan cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the beetroot and leaves in a blender or food processor and pulse until finely chopped.
    2. Bring the water and stock to a simmer in a large pot over medium-low heat.
    3. Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beetroot and leaf mixture, cooking another minute. Pour in the stock mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.

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    Reviews in English (17)


    This recipe was good, but I wasn't blown away. I made the risotto up to the point of adding the cheese and felt it was the right consistency and the flavor of beets was really coming through. It definitely needed salt to bring out the flavor. I was hesitant to overwhelm the dish with the cheese so only used half. It tasted good, but ended up very cheddary tasting. I'd recommend if you like the beet flavor to add 1/4-1/2 the cheese in the original recipe and add some acid in the form of lemon juice or some green onion at the end. Otherwise, a great idea for risotto. Really like using the whole beet, greens and all.  -  11 May 2009  (Review from Allrecipes USA and Canada)


    I chopped the beet and beet greens for this risotto. I used brown rice because I couldn't find the kind of rice called for. Very colorful and tasty!  -  14 Feb 2009  (Review from Allrecipes USA and Canada)


    I did enjoy this however it wasn't amazing. The beet flavor was there but I don't know how well the beet and cheese complimented each other. Tasted like it was missing something.  -  31 Jul 2011  (Review from Allrecipes USA and Canada)