Beetroot risotto is one of those dishes that captures attention before the first bite.

Deep ruby colour.
Creamy texture.
The gentle sweetness of roasted beetroot.

A simple concept.

Bold flavour.
Elegant cooking.
A dish that can turn an ordinary dinner into a small culinary moment.

Risotto is one of the pillars of Italian cuisine.
Traditionally prepared with arborio or carnaroli rice, it slowly releases starch during cooking and creates its characteristic creamy texture.

Beetroot brings a new dimension to this classic base.

Natural sweetness.
Earthy depth.
A striking colour.

The result is a dish that feels rustic yet surprisingly refined.

Why this recipe works

This risotto is built on the balance of flavours and textures.

Sweet roasted beetroot.
Creamy rice.
The gentle sharpness of fresh horseradish.
Crunchy toasted hazelnuts.

Each layer has a purpose.

Rice creates the foundation.
Beetroot adds colour and natural sweetness.
Parmesan brings umami depth.
Butter provides silky richness.
Horseradish adds freshness and contrast.

The result is a dish that feels simple yet complex.

Creamy.
Aromatic.
Full of character.

Ingredients (4 servings)

Base

320 g risotto rice (Arborio or Carnaroli)

2 medium beetroots
1 small shallot
2 cloves garlic

120 ml dry white wine
1 litre hot vegetable stock

40 g butter
50 g finely grated Parmigiano Reggiano

2 tbsp olive oil

salt
freshly ground black pepper

Finishing

1–2 tsp freshly grated horseradish

30 g toasted hazelnuts

80 g goat cheese
or stracciatella

fresh thyme
or chives

Instructions

1. Roast the beetroot

Preheat the oven to 180 °C (350 °F).

Wrap the beetroots in foil with a drizzle of olive oil and a pinch of salt.

Roast for 40–45 minutes, until tender.

Once roasted:

blend half of the beetroot into a smooth purée
dice the remaining half into small cubes

2. Prepare the risotto base

Heat olive oil in a wide pan.

Add finely chopped shallot and cook for 2–3 minutes until softened.

Add garlic and cook briefly.

Stir in the rice and toast it for about 2 minutes, coating it in the oil.

3. Wine and stock

Pour in the white wine and allow it to almost completely evaporate.

Begin adding the hot stock gradually, one ladle at a time.

Stir continuously and wait until the liquid is absorbed before adding more.

This process takes about 16–18 minutes.

4. Add the beetroot

About 5 minutes before the risotto is finished, stir in:

the beetroot purée
the diced roasted beetroot

The risotto will develop its deep ruby colour and rich flavour.

5. Finish the risotto

Remove the pan from the heat.

Stir in:

butter
Parmesan
freshly grated horseradish

Let the risotto rest for about one minute before serving.

Serving

Spread the risotto gently onto a wide plate.

Top with:

a spoonful of goat cheese or stracciatella
toasted hazelnuts
fresh herbs

Finish with a few drops of high-quality olive oil.

The result is a beautiful balance of flavours and textures.

Sweet beetroot.
Creamy rice.
Fresh horseradish.
Crunchy nuts.

Tips for better risotto

Roasted beetroot is essential

Roasting enhances the natural sweetness of beetroot and adds depth to the dish.

Stir patiently

Gradual addition of stock allows the rice to release starch and develop the signature creamy texture.

Add a touch of acidity

A few drops of lemon juice or mild balsamic vinegar can brighten the flavours at the end.

Wine pairing

Beetroot risotto pairs beautifully with wines that offer freshness and lively acidity.

Blaufränkisch (Frankovka)
A Central European classic with vibrant acidity and subtle fruit that balances the sweetness of beetroot.

Pinot Noir
An elegant red wine with delicate cherry notes that complement the earthy character of the dish.

Dry Riesling
If you prefer white wine, its crisp acidity and mineral character refresh the creamy texture of the risotto.

Recipe details

Type: Main dish / Modern European cuisine / Vegetarian risotto

Cuisine: European / Italian inspiration

Preparation time: 15 minutes

Cooking time: about 35 minutes

Total time: about 50 minutes

Servings: 4

Perfect for:
family dinners, weekend cooking, elegant home dining, vegetarian menus