Beetroot Red Wine Risotto


During the winter, I think it is still winter, one of the most nutritious vegetables is the beetroot.


As a child me and my sister hated it, it tasted like soil and sand totally unappealing for kids. As I moved out from home and let the cooking genie  out of the bottle, I gave beetroot another chance.


And it functioned. Nowadays we buy it every week and thanks to Internet research and reading books I found out that man can cook them almost every way. You can buy them fresh or the convenient version peeled and pre cooked.


For today I’m using the already cooked beets, but if you cannot find, peel them and boil them for 30 minutes.


You will need:


400 gr. peeled cooked beetroot

1 cup of risotto rice

1/2 big leek chopped in small

2 glasses red wine

2 glasses vegetable stock or 2 tsp. dry stock + 2 glasses of water

1 tbsp. pesto

black pepper

some olive oil and a small knob of butter

one handful grated Parmesan or other hard cheese



If you are Italian I’m really sorry but this is an invented recipe by mistake, instead of white wine I poured red and it turned out really great. And also if you cannot find risotto rice you can take rice which is used for rice pudding , it is cheaper and tastes the same…..

In a heated pan with oil, sweat the leek until translucent. Add the rice, stir well. Pour the wine and the stock, dial down the heat, cover with a lid and let it cook slowly for 10 minutes.


In the mean time grate the beets or pulse them in a food processor. Stir them in the risotto add the pepper and the pesto. Cook it for another 10 minutes while stirring occasionally.


When ready, it should be creamy and silky, add the Parmesan.

Serve the risotto with some rocket on the top or a rocket salad.

Give beets a chance not only on risotto, try salads, put them in roast instead of potatoes, beets are full of vitamins, low cal and cholesterol free.

If your kids do not want to eat them, lie that you colored a potato it works sometimes.

Until then Cheers.



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