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How To Cook A Beetroot Risotto

How To Cook A Beetroot Risotto

Impress your friends and family the next time they come round for dinner with this striking beetroot risotto. Hoops and Flip from the Main Ingredient catering company show you how to make it in this step by step guide. Enjoy!


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  • 1 red onion, chopped
  • 1/2 garlic, crushed
  • 160 g risotto rice
  • olive oil
  • salt
  • pepper
  • splash of vermouth
  • 1 large glass of red wine
  • 500 ml vegetable stock
  • 50 g butter
  • 3 roasted beetroots, pureed
  • 3 roasted beetroots, chopped
  • 2 ricotta


Heat 25 g of butter in a pan with a splash of light olive oil, then add the chopped red onion and crushed garlic. Cook for a few minutes until the onion has softened but not gone brown. Add a pinch of salt and pepper, then add the rice and stir well so the rice grains are evenly coated in the oil and butter.

Add a splash of vermouth, then stir until the liquid has evaporated. Add the red wine and stir until almost all the liquid has been evaporated. Gradually add the vegetable stock, stirring and evaporating the liquid between additions of stock. If you run out of stock you can add a little more, or use some boiling water. After about 20 minutes the rice should be cooked: it should be a creamy consistency, and most of the liquid should have evaporated.

Once the rice is ready add 25 g of butter, the beetroot puree and the chopped beetroot, and mix well.

Serve with a spoonful of ricotta, some chopped parsley, and a drizzle of olive oil on top of each portion.