October 15, 2015 4:05 pm

This surprisingly easy recipe is a healthy take on classic winter comfort food! Brimming with nutritious and seasonal beetroot, it’s a great source of iron to strengthen your bones and blood as well as improving the health of your liver! With added heart-healing antioxidants it makes for an amazing all-over-health booster! While the rice is a fantastic source of protein, substitute it with wholegrain and this will add way more fibre to your meal, for digestion and internal health!

This recipe makes enough wholesome risotto for four people, so it’s great for a healthy family meal, or simply half the quantities for a romantic dinner for two.




600g fresh beetroot, peeled (use gloves to avoid stained hands!)
3 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
250g arborio rice (wholegrain if possible)
1 litre of vegetable stock (see our Beetroot soup recipe for making your own)
125ml white wine
Fresh thyme or dill
Salt and pepper
100g feta or ricotta cheese (optional)


1. Preheat the oven to 160oC and heat the stock in a large pan on a  low heat. Meanwhile, chop the beetroot into cubes (about 1 inch) and place onto a baking tray with 2 tbsp of olive oil. Sprinkle with rock salt and freshly ground pepper before tossing everything together. Cook in the oven for around an hour, or until they are soft.

2. Heat the remaining 1tbsp olive oil in a wide frying pan on a medium heat. Add the diced onion and soften for 4-5minutes before adding the minced garlic and softening for a further 3 minutes.

3. Add the rice and stir for a few minutes until all the grains turn semi-transparent (this is the key to a good risotto!). Add the white wine along with one ladle of the warmed stock and simmer for 5 minutes or so, stirring constantly. Once most of the liquid has been absorbed, add another ladle or two of stock and continue this process until the rice is cooked. Don’t worry if there’s a little stock left over.

4. Once the rice is cooked, the beetroot should be ready so add this to the pan and mix everything together. Serve in dishes and sprinkle with a sprig of dill or fresh thyme. For a creamier risotto, crumble some feta over or add a dollop of ricotta!