4th June 2024

What's for dinner? Beetroot Risotto

This is one of our ‘go to’ quick, mid-week meals using plenty of store cupboard ingredients.


Beetroot risotto (serves 2 – Ready in 35 minutes)


Olive oil for simmering

1 red onion finely chopped

500ml Chicken or Beef stock (or veg stock)

250g rinsed and coarsely grated beetroot 

1 large clove garlic, finely chopped

150g Risotto Rice

100ml Red wine 

1 tbsp Parmigiano Reggiano, finely grated


Heat the olive spread in a large saucepan, add the onion and cook gently for 5 minutes until softened. 

Heat the stock in a small pan. Cover and keep warm. 

Add the garlic to the onion pan and cook for a further minute, then stir in the rice. Cook for a minute, stirring until the rice is coated in the oil, then pour over the wine and allow it to simmer and reduce. Add the grated beetroot and stir.

Gradually add the hot stock, a ladleful at a time. Stir well and allow the stock to be absorbed by the rice before adding the next ladleful. Be patient.

    Stir through the Parmigiano Reggiano to help with seasoning and a knob of butter then serve.

Interesting additions include goat’s cheese, dill, fried sage leaves, toasted walnuts or hazelnuts. I’m sure you will think of some toppings of your own too.