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Pink Beetroot Risotto Recipe
Ben Carraoli

Pink Beetroot Risotto Recipe

I still remember the first time I made this pink beetroot risotto—it completely surprised me. I was expecting something earthy and simple, but what I got was creamy, vibrant, and deeply comforting. As I stirred the rice and watched it slowly turn a beautiful blush pink, I knew this dish was going to be special.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Arborio risotto rice – 1 cup This short-grain rice releases starch as it cooks, creating a creamy risotto texture; long-grain rice won’t work the same way.
  • Cooked beetroot – 1 cup grated or finely chopped (Cooked beetroot blends smoothly and gives the risotto its natural pink color; avoid pickled beetroot.)
  • Vegetable stock – 4 cups kept warm (Using warm stock helps the rice cook evenly and stay creamy throughout the process.)
  • Olive oil – 1 tablespoon Adds flavor and helps soften the onion gently without overpowering the beetroot.
  • Butter – 1 tablespoon Brings richness and a silky finish when stirred in at the end.
  • Onion – 1 small finely chopped (Finely chopped onion melts into the risotto, adding mild sweetness without texture.)
  • Garlic – 1 clove minced (Enhances flavor subtly; too much garlic can overpower the beetroot.)
  • Parmesan cheese – ½ cup freshly grated (Freshly grated parmesan melts better and adds a nutty, savory depth.)
  • Salt – to taste Add gradually since the stock and cheese already contain salt.
  • Black pepper – to taste Freshly ground pepper balances the sweetness of the beetroot.
  • Lemon juice – 1 teaspoon A small splash at the end brightens the dish and cuts through the creaminess.

Method
 

  1. Start by heating the olive oil and butter in a wide pan over medium heat. Add the chopped onion and cook gently until soft and translucent, not browned. Stir in the garlic and let it cook for about 30 seconds until fragrant.
  2. Add the arborio rice to the pan and stir well so each grain is coated in the oil and butter. Let it toast for about a minute, which helps build flavor and keeps the rice from turning mushy later.
  3. Stir in the grated or finely chopped beetroot. The rice will immediately start turning pink, and the earthy aroma will come through. Mix well so the beetroot is evenly distributed.
  4. Begin adding warm stock one ladle at a time, stirring gently and often. Let the rice absorb most of the liquid before adding more. This slow process is what creates the creamy consistency.
  5. Continue adding stock and stirring for about 20 minutes. The rice should be tender but still have a slight bite in the center. If you run out of stock, you can add a little warm water.
  6. Once the rice is cooked, remove the pan from heat. Stir in the parmesan cheese, a squeeze of lemon juice, and season with salt and black pepper. Cover and let it rest for two minutes before serving.

Notes

  • I always keep the stock warm; it makes the texture smoother and the cooking more consistent.
  • I stir gently instead of constantly to avoid breaking the rice grains.
  • I taste near the end and adjust seasoning slowly—beetroot sweetness can change balance.
  • I finish with extra parmesan if I want it extra creamy and indulgent.