Recipes from scratch, for everyone

Beet Risotto

Many say that risotto is a labour of love and I agree, but only to a certain extent. It doesn’t come together very quickly, and you need to watch it like a hawk. And that’s about it, but that’s what puts so many people off it. You shouldn’t be afraid to try your hand at it, it’s so simple and it’s all made in one pot. This beet risotto with goat’s cheese, walnuts and rocket is the perfect dish if you’re planning on cooking a home made meal on valentines night. It looks so colourful and tastes absolutely delicious.

This recipes follows the classic risotto formula, excpet i’ve omitted the butter.This makes this recipe totally suitable for someone who is allergic to lactose, and you hardly notice the difference. I blended half the cooked beets into the stock to ensure that every bite had that great flavour. I then grated the remaining beets and let them sit in a colander to drain and stirred them in towards the end.

This is the only risotto that I’ve ever used red wine in and it tasted AMAZING. Cooked beets tend to have quite a sweet flavour so I used a dry red wine. The two flavours balanced each other out so well, and the smell when you add it to the pot – to die for! If you don’t have any red on hand, you can get away with using white. Just make sure whatever wine you use is not sweet.

Beetroot is a good source of iron so it’s perfect for the vegetarians out there. I’ve crumbled some feta on this which unfortunately makes this non-vegan but it is completely free of lactose. If you would like to have this cheese-less then just add a nice squeeze of lemon juice. All the tang, none of the guilt.

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Beet Risotto

Yield: 4


  • 2 Red onions, finely chopped
  • 1 Tablespoon olive oil
  • 250g Risotto rice
  • 200ml Red wine
  • 500g Cooked beetroot
  • 1l Vegetable stock
  • 200g feta cheese
  • 100g rocket leaves
  • Handful of walnuts


  1. Blend half of the beetroot into the stock using a blender. Grate the remaining beetroot and place in a colander over a bowl to allow the access liquid to drain off.
  2. Heat the olive oil in a large pot and add the onions, cook until soft.
  3. Add the rice and stir to fully coat in the oil and heat through. Add the wine and boil hard until it reduces by half.
  4. Add the stock, ladleful at a time, stirring until all liquid is fully absorbed before adding more.
  5. When all the liquid had been absorbed, stir in the remaining beetroot and season to taste with salt and pepper.
  6. Place the lid on the pot and allow the risotto to rest for 5 minutes before serving.
  7. Serve on a bed of rocket, topped with some roughly chopped walnuts and crumbled feta cheese.

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