/Beetroot & Carrot Risotto Recipe
Beetroot & Carrot Risotto recipe

Beetroot & Carrot Risotto Recipe

A warming and nutritious beetroot and carrot risotto recipe, perfect for any season.





  • Step 1.

    Begin by heating vegetable stock in a saucepan over low heat.
  • Step 2.

    In another, larger pan, warm the olive oil over a medium heat. Add the finely chopped onions and garlic, sautéing until soft but not browned.
  • Step 3.

    Stir in the Arborio rice, ensuring the grains get well-coated in the oil and become slightly translucent, before stirring in the grated beetroot and carrot.
  • Step 4.

    Pour in a ladleful of the warm stock, stirring constantly, until the liquid is absorbed. Continue adding the stock, one ladle at a time, waiting for each addition to be absorbed before adding the next.
  • Step 5.

    After about 20 minutes, when the rice is tender yet firm ('al dente'), remove from the heat. Stir in the grated Parmesan cheese, chopped parsley, and a knob of butter until the risotto becomes creamy.
  • Step 6.

    Season with salt and pepper to taste and serve immediately, garnished with extra Parmesan and a few parsley leaves.


  1. 1 lVegetable stock

  2. 2 tbspOlive oil

  3. 1 Onion, finely chopped

  4. 2 Garlic cloves, minced

  5. 250 gArborio rice

  6. 200 gBeetroot, grated

  7. 100 gCarrot, grated

  8. 50 gParmesan cheese, grated

  9. 30 gParsley, chopped

  10. 30 gButter

  11. 1 tspSalt

  12. 1 tspPepper

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