Sorry, you need to enable JavaScript to visit this website.
Beetroot Risotto with Ricotta

Beetroot Risotto with Ricotta

An easy recipe for a creamy beetroot risotto: find out how to prepare a delicious beetroot risotto, served with ricotta and fresh Swiss chard leaves.

17 May, 2018
No votes yet

serves for


total time

0 HR 50 MIN


Olive oil
1 tbsp
1/2 tbsp
1, finely chopped
1 clove, finely chopped
Arborio rice
250 g
Red wine
150 ml, dry
Vegetable stock
700 ml, hot
500 g, cooked, diced
Ricotta cheese
leaves, swiss


How to prepare a Beetroot Risotto with Herb Ricotta 

Heat half the butter in a large shallow pan and cook the onion and garlic over a low heat until softened and transparent.

Add the rice and stir to coat all the grains. Increase the heat and add the wine.

Cook until absorbed.

Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock.

Continue cooking until the rice is tender.

Put about 1/4 of the beetroot into a blender or food processor.

Blend to a puree.

Stir the puree and diced beetroot into the rice and heat gently, stirring until heated through.

Place on serving plates with a spoonful of ricotta and Swiss chard leaves.

Search Recipes

Cucumber Cream Cheese Sandwich

Cucumber Cream Cheese Sandwich

Next Recipe