Balsamic Beetroot Risotto

    50 minutes

    This is an absolutely fantastic recipe for beetroot risotto that has a slight twist from the balsamic vinegar. It goes perfectly when served with feta cheese.

    11 people made this

    Serves: 2 

    • 1 beetroot, cooked and peeled
    • 2 teaspoons balsamic vinegar
    • 1 onion, diced
    • 1 tablespoon olive oil
    • 1 clove garlic, diced
    • 250g arborio rice
    • 1 litre chicken stock
    • 150g feta cheese, crumbled

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

    1. Take the cooked beetroot and blend in a food processor to a puree, adding the balsamic vinegar a drop at a time until the beetroot is nice and pureed but not too wet.
    2. Lightly fry the onion in the olive oil until it is translucent then add the garlic and cook for 2 minutes.
    3. Add the rice and stir until all of the grains have taken on the oil.
    4. Add a ladle off the stock and stir over a medium heat until all of the stock has been absorbed and then add another ladle of stock. Keep repeating this process until the rice is nice and creamy but still firm. Keep tasting and checking the seasoning.
    5. Once the rice has reached the right texture stir in the pureed beetroot and keep stirring for a further 2 minutes; again check the seasoning.
    6. Serve with crumbled feta cheese.

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    Reviews in English (5)


    My daughter made this for me and it was fantastic, the only difference she made was to leave the beetroot in small chunks instead of puree this gave it a little more texture.  -  16 Jul 2013


    Really tasty. I found it very easy to make, and such a pretty meal to eat too. I used goats cheese instead of feta as I'm not very fond of feta cheese. Also, note that onions are mentioned in the instructions but not in the list of ingredients, so you just need to remember to make sure you have some!  -  29 May 2013  (Review from Allrecipes UK & Ireland)


    Really enjoyed it. Will definitely make again.  -  28 Aug 2015  (Review from Allrecipes UK & Ireland)