Beetroot Risotto

A delicious, comforting beetroot risotto with garden peas, this recipe will have you wanting to come back for more. Transform your meal into a colourful conversation starter.
Servings 10 people


  • 5 Beetroots
  • 1 Pepper
  • 3 Medium Carrots
  • 500 ml Water
  • 3 tbsp Olive Oil
  • 1 Onion
  • 20 Mushrooms
  • 500 g Arborio Rice
  • 750 ml Low-Fat Vegetable Stock
  • 300 g Peas
  • Salt & Freshly Ground Black Pepper
  • Feta Cheese & Mint (Garnish)


  • Chop the beetroot (you may want to use gloves), pepper (deseeded), carrots, onion and mushroom.
  • Add the beetroot, pepper, and carrots into a pan, cover with water and simmer until the beetroot is cooked (10–15minutes). Drain and set the water to one side (used later on).
  • Heat the oil in a heavy non-stick pan and sauté the onions and mushrooms. Reduce to a low heat, add the rice and stir to stop the rice sticking and ensure that all the rice is covered with oil and onions.
  • Add 250ml of the stock and stir until it is absorbed. Add some of the set-aside water and more stock and simmer for 15 minutes.
  • Add the peas and simmer for a further 15 minutes. Season to taste.
  • Combine the beetroot mixture and stir through, allowing the beetroot to colour the rice.
  • Serve, garnishing with feta cheese and fresh mint.

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