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Beetroot risotto

Yields2 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Beetroot Risotto recipe

 4 Beetroot, washed and roasted until soft
 70 g Chopped feta
 100 g Chopped walnuts optional
 2 Cloves garlic minced
 Handful fresh mint
 1 Onion peeled and chopped
 400 g Risotto rice, quinoa or spelt
 1 ½ l Vegetable stock

Start by pureeing two of your cooked, peeled beetroot. Finely chop the remaining two and set aside.


Heat some oil or butter in a pan. Add the onion and garlic and cook until softened and golden.


Add in the risotto rice and stir well to coat.


Add two ladlefuls of veg stock and cook on a simmer until the stock has disappeared. Add another ladleful of stock and repeat, stirring your risotto often.


Repeat with the veg stock until the risotto or quinoa has softened and is cooked through.


With one final ladleful of veg stock, add in the beetroot puree and chopped beetroot. Continue to simmer and cook until the liquid has disappeared. Stir through the fresh mint and a handful of feta. Season, if needed.


Spoon into bowls and scatter over more fresh mint, the walnuts (if using) and the remaining feta. Enjoy warm.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 193
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 27g9%

Dietary Fiber 1g4%
Sugars 3g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.