Beetroot Risotto

Serves: 2 Prep: 15_mins Cook: 25_mins


Stock up on all the ingredients you need from our shop to make this wholesome Beetroot Risotto. Use our store cupboard staples such as our organic olive oil & organic risotto rice.  


250g fresh beetroot

2 shallots, peeled

2 garlic cloves, peeled

850ml vegetable stock

35g butter, plus a knob for later

A splash of Biona Organic olive oil

175g Biona Organic risotto rice

80ml white wine or water

A little fresh thyme (optional)

Juice of ½ lemon

50g parmesan, freshly grated

Salt and black pepper


Optional toppings:

50g blue cheese, crumbled

1 tbsp creme fraiche

A few baby spinach or rocket leaves


  1. Wash the beetroot and discard any leaves, pop them in a pan and cover with cold water. Boil for about 20 minutes until tender and easily pierced with a knife. Set aside to cool.
  2. Pour the stock into a pan, bring it to the boil then lower to a simmer. Peel the beetroot and blitz it with a blender or food processor adding 4 tbsp of hot stock to make a thick, smooth puree.
  3. Dice the shallots and garlic. Put a second pan on the hob. Add the butter and oil. Once hot, add the shallots and garlic. Reduce the heat to low and cook gently for 5 minutes, until the onion softens.
  4. Tip the unwashed rice into the pan and stir well to coat it. Cook for a minute, stirring. Increase the heat. Add the wine and stir until it's almost absorbed, then immediately add a large ladle of hot stock. Add the thyme, if using. Reduce the heat, so the mix keeps bubbling but doesn't cook too fiercely.
  5. Once absorbed, add another ladle of stock and keep stirring. Repeat this step until you have used virtually all the stock and the rice is just about cooked – this takes about 15-20 minutes. Add salt, pepper and lemon juice.
  6. Stir in two-thirds of the beetroot puree. Taste and adjust the seasoning. Add the rest of the puree. Stir in the butter to make it glossy. Taste and adjust.
  7. Turn off the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into shallow bowls and then finish with your choice of toppings.

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