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  • Writer's pictureGeorgie

Pretty in pink 🎀

Updated: May 11, 2020

Serves 4-6


I had lots of fun making beetroot risotto last week. I am an avid fan of risotto dishes and am always keen to try new recipes!


I started by slicing 500g of cooked beetroot, placing half of it into a food processor with 1litre of vegetable stock.


Slice 1 onion and 3 garlic cloves, and heat in olive oil until soft.


Add 300g of risotto rice and toss in the onion, garlic and oil.


Slowly pour in the beetroot-vegetable stock a ladle at a time until all the stock is absorbed.


Whilst the stock is being added, pour in 150ml of white wine, 50g of mushrooms, 1 large sprig of lemon thyme, a small bunch of fresh parsley & dill, 3 tbsps of lemon juice, and season with salt and pepper.


Add the remaining half of the beetroot.


Once the rice is cooked, serve with grated parmesan and goats cheese on the top.

As it is quite a fragrant dish, you can garnish the risotto with any greens. I did lightly fried broccoli in garlic salt. I added some seared duck on the top, but this recipe is principally vegetarian.

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