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Beetroot risotto recipe

Beetroot risotto recipe

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  • Recipes
  • Dish type
  • Main course
  • Risotto

Beetroot risotto topped with halloumi cheese and boiled eggs. So I made it how it should have been made! Preparation time is only 5 minutes as you do most of it whilst you're cooking the rice!

74 people made this

IngredientsServes: 2

  • 200g (7 oz) cooked beetroot, cubed
  • 75g (3 oz) arborio or risotto rice
  • 1 vegetable stock cube
  • 1 tablespoon butter
  • 2 eggs
  • 125g (5 oz) halloumi cheese
  • 3 big cloves of garlic, chopped
  • Dash of olive oil
  • 375ml (13 fl oz) port or red wine
  • Plenty of water
  • Fresh chives
  • Salt and pepper

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Heat the oil in a large frying pan over medium-high heat. Add the garlic and the cubed beetroot, and cook until just browned on the outside. Add rice and fry in the garlic and oil for a couple of minutes.
  2. Whilst doing that: Divide the stock cube into 4 equal lumps (roughly). Do the same to the butter. Add one quarter of the port/red wine to the rice. Add about a glass of water to the rice. Simmer until the water is absorbed.
  3. Meanwhile, whilst the rice is simmering, put the two eggs on to boil.
  4. Add your next portion of port/red wine to the rice and another glass of water. This time add 1/4 of your butter and 1/4 of the stock cube and stir in.
  5. Simmer until water is absorbed.
  6. Keep repeating this until the rice is *just* cooked. When you run out of port, stock cube and butter just keep adding water until your rice is done. Taste it periodically - it shouldn't be hard so if in doubt, add a bit more water and keep cooking.
  7. Also, prepare your halloumi. Slice it into thin slices as if you were going to use it for sandwiches. Then break up into chunks about the size of a large coin.
  8. Put these on a baking tray and stick under the grill on a high heat. Check them now and again whilst you're cooking the rice - they'll make lots of odd noises but will be fine.
  9. Halloumi doesn't melt - it just browns. You can brown the cheese quite a lot and it will taste great. Once they're done, turn the grill off and drop them to the bottom shelf so they keep warm but don't continue to cook too much.
  10. Once you're happy with your rice, season to taste, and serve onto plates. Peel and slice your hard boiled eggs and serve on top of the halloumi chunks, on top of the risotto - I like to make a spiral. Decorate with some chopped chives to finish.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (8)

Altered ingredient amounts.i added the beetroot!at stage6 just to warm through before serving it was left out of recipe-11 Jan 2009

Absolutely delicious - easy to make and it kept well for 24 hours in the fridge. First time I had tried haloumi cheese but would definitely add it again to recipes.-04 Sep 2012

Delicious, wanted to lick my plate. I used port wine.-09 Apr 2011

This pink pick-me-up has some impressive restorative powers. The citrus fruit and the raspberries balance the sweet, slightly earthy taste of the beetroot juice wonderfully.

8 clementines
2 large pink or red grapefruit
8 fresh beetroots (around 250g), leaves removed
1 large punnet of raspberries
1 large knob of fresh ginger
Honey or maple syrup to taste

1 Juice the citrus fruit and set aside.

2 Push the beetroot, raspberries and ginger through a juicer. Mix the pressed juice with the clementine and grapefruit juice.

3 If it tastes too tart, mix in a spoonful of honey or maple syrup. Serve straight away.

Secrets of Scandinavian Cooking: Scandilicious by Signe Johansen (Saltyard Books). Order a copy for £16 with free UK p&p (save £4) from or call 0330 333 6846.

Beetroot risotto with goat's cheese

Put the stock in a small saucepan over a low heat to keep it hot. In a large saucepan, heat the oil, then add the onion and fry for 5 minutes. Stir in half of the grated beetroot, along with the chopped thyme and risotto rice.

Cook over a low to medium heat for a further 2 minutes, then start adding the hot stock, a ladleful at a time, making sure the liquid is absorbed before adding more &ndash this will take about 20-25 minutes. Test a few grains of rice &ndash it should be firm, but cooked through.

Whizz the remaining beetroot until you have a smooth purée, then stir into the risotto with the last ladleful of stock, cooking until the liquid is almost all absorbed and the risotto is a creamy consistency.

Stir in half the goats&rsquo cheese until it melts into the risotto, then stir in most of the rocket. Spoon onto plates, scatter with the remaining goats&rsquo cheese and garnish with the thyme sprigs and the remaining rocket leaves.

Cook&rsquos tip: i f you eat fish, you could stir through flakes of smoked mackerel or trout.

Beetroot risotto with Lancashire cheese recipe

Diana says: &ldquoYou can serve this as you would any risotto &ndash with grated pecorino or parmesan on the side &ndash but I like a subtler cheese with it, and since it isn&rsquot a strictly Italian dish I think it&rsquos alright to use something unexpected. Crumbly Lancashire is perfect and a great partner for the beetroot. Do use a good, well flavoured chicken stock, preferably home-made.&rdquo


  • 30 g Butter
  • 2 tbsp Olive oil
  • 400 g Cooked beetroot, chopped into cubes
  • 2 Shallots, peeled and finely chopped?
  • 2 Garlic cloves, finely chopped
  • 1 Sprig of fresh thyme (just the leaves)
  • 900 ml Chicken stock
  • 250 g Risotto rice
  • 125 ml Dry vermouth
  • 2 tbsp Double cream (optional)
  • 110 g Pecorino, grated
  • 1 Small handful fresh parsley, chopped (about 2 tbsp)
  • 1 pinch Salt and freshly ground pepper
  • 1.1 oz Butter
  • 2 tbsp Olive oil
  • 14.1 oz Cooked beetroot, chopped into cubes
  • 2 Shallots, peeled and finely chopped?
  • 2 Garlic cloves, finely chopped
  • 1 Sprig of fresh thyme (just the leaves)
  • 31.7 fl oz Chicken stock
  • 8.8 oz Risotto rice
  • 4.4 fl oz Dry vermouth
  • 2 tbsp Double cream (optional)
  • 3.9 oz Pecorino, grated
  • 1 Small handful fresh parsley, chopped (about 2 tbsp)
  • 1 pinch Salt and freshly ground pepper
  • 1.1 oz Butter
  • 2 tbsp Olive oil
  • 14.1 oz Cooked beetroot, chopped into cubes
  • 2 Shallots, peeled and finely chopped?
  • 2 Garlic cloves, finely chopped
  • 1 Sprig of fresh thyme (just the leaves)
  • 3.8 cups Chicken stock
  • 8.8 oz Risotto rice
  • 0.5 cup Dry vermouth
  • 2 tbsp Double cream (optional)
  • 3.9 oz Pecorino, grated
  • 1 Small handful fresh parsley, chopped (about 2 tbsp)
  • 1 pinch Salt and freshly ground pepper
  • 4 pinches Lancashire cheese, grated
  • 4 pinches Lancashire cheese, grated
  • 4 pinches Lancashire cheese, grated


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 4


  1. Heat the butter and oil in a large saucepan over a medium heat. Add the chopped beetroot, shallots, garlic and thyme leaves. Cook gently for 3 minutes until the onion has softened, but hasn't coloured.
  2. Heat the stock to simmering point.
  3. Add the rice to the pan and stir to coat all the grains in the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look translucent.
  4. Add the vermouth to the pan and allow it to bubble up and reduce slightly. Add a ladleful of the simmering stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition. You have to stir constantly.
  5. Cook the rice until the grains are tender but still have a little bite. It will take at least 20 minutes.
  6. This risotto really does need quite a lot of salt but if you've used good home-made stock the dish should already be quite salty. Add the cream if you're using it (it makes the dish richer and also a paler colour so it's up to you whether you want it at all), the pecorino and parsley. Taste and adjust the seasoning and serve immediately.


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Beetroot risotto recipe - Recipes

To prepare this delicious main dish recipe, begin with peeling and chopping onion and garlic. Then peel the beetroot and grate using a grater in a large bowl. Also, grate the cheese cubes. Next, heat butter in a deep non-stick pan on medium flame. Saute the chopped onions in it until they get a translucent colour. Add chopped garlic to the pan and saute them too.

Step 2 Add rice and cook

After this, add Arborio rice in the pan and saute the rice for at least 2 minutes. Add in salt in the pan and stir well to mix in salt with the rice.

Step 3 Add vegetable broth

Add a cup of vegetable broth in the pan and stir the mixture continuously. When the vegetable broth vaporizes, add another cup of vegetable broth and stir continuously. Repeat this process until you finish all cups of the required vegetable broth.

Step 4 Add cheese and fresh cream

Now, add dried or spice thyme along with grated beetroot and milk. Stir this mixture continuously and let the rice and veggie cook on medium flame for about 5 minutes. Once done, add fresh cream and grated cheese cubes in the pan.


    1. Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
    2. Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
    3. Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
    4. Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30󈞔 minutes season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
    5. Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.

    How to prepare a Beetroot Risotto with Herb Ricotta

    Heat half the butter in a large shallow pan and cook the onion and garlic over a low heat until softened and transparent.

    Add the rice and stir to coat all the grains. Increase the heat and add the wine.

    Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock.

    Continue cooking until the rice is tender.

    Put about 1/4 of the beetroot into a blender or food processor.

    Stir the puree and diced beetroot into the rice and heat gently, stirring until heated through.

    Place on serving plates with a spoonful of ricotta and Swiss chard leaves.

    Recipe Summary

    • 7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water
    • 4 tablespoons unsalted butter
    • 1/4 cup extra-virgin olive oil
    • 1 large sweet onion, finely chopped
    • 2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
    • 3 cups arborio rice (1 1/4 pounds)
    • 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)
    • 2 teaspoons poppy seeds, plus more for garnish

    In a saucepan, bring the stock to a simmer cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.

    Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.


    Place lemon zest, garlic & parsley into TM bowl & chop 10 secs speed 10. Add beetroot & leek & chop for 5 secs speed 5 you may need to stir with a spatula.

    Scrape down the sides of the bowl with spatula.

    Add butter & oil & cook for 3 mins, Varoma "Counter-clockwise operation" speed 1.

    Add rice & wine & cook for 2 mins, "Counter-clockwise operation" 100 degrees speed 1.5, with out the MC.

    Add the stock & water, cook for 13 mins, 100 degrees "Counter-clockwise operation" speed 1.5 with the MC on.

    The risotto will still be quite liquidy, pour it into a thermoserver that has the spinach & stir through some of the cheese & cracked pepper. Allow to sit in the Thermoserver for at least 5- 10 mins. It will continue cooking while it sits, so if you prefer more of a bite to your risotto get it out sooner than later. Serve with a bit more cheese.

    Delicious to stir through some home grown cherry tomatoes with the spinach too.

    You may even like to stir in the juice of 1 lemon at the end too. Great served with lemon chicken.

    This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
    Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
    Please observe the safety instructions in the Thermomix ® instruction manual at all times.

    Vegetable stock options

    As I’ve mentioned before, vegetable stock is definitely a tricky one and I find myself unsure of what exactly to suggest for my low histamine recipes. I often make my own stock, and then freeze to quickly thaw when I need it. I use vegetables that are slightly past their best, along with herbs and my favourite pink Himalayan salt. This BBC Good Food vegetable stock recipe is also good if you leave out the peppercorns and star anise.

    For products in the store, I have yet to find a truly low histamine option as they all contain one or more potentially ‘problem’ ingredients, usually MSG or yeast extract. Some of the better options:

    Marigold bouillon powder is gluten-free and yeast-free, but does contain hydrolysed vegetable protein (soya) aka MSG. This is the brand I use as yeast is rated as a ‘1’ on the SIGHI scale, and is an ingredient in many other brands of stock.

    Kallo is great as it is uses organic ingredients, doesn’t have added MSG, no artificial ingredients, gluten-free and lactose-free. So if you are sensitive to those ingredients, this may be a good one to try. It does, however, contain yeast.

    This one is sort-of the opposite to the other Kallo option – it is yeast-free but does contain MSG (soya) as well as tomato.