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Beetroot and Young Garlic Risotto

This vibrant risotto showcases the natural sweetness of roasted beets, balanced by the delicate pungency of young garlic. The slow roasting process intensifies the beets' earthy flavor, creating a rich and velvety texture when blended into the risotto. The dish is finished with a combination of Parmesan and a tangy fresh cheese, adding depth and creaminess. Fresh oregano enhances the aromatic profile, while the gradual addition of vegetable broth ensures a perfectly creamy consistency. This risotto is a celebration of Mediterranean flavors, offering a visually stunning and deeply satisfying meal that pairs beautifully with a crisp white wine.

Dinner | Mediterranean | Egg-Free | Gluten-Free | Halal | Nut-Free | Pescatarian | Shellfish-Free | Soy-Free | Vegetarian | Risotto | Aluminum Foil | Blender | Oven | Saucepan | Beetroot | Garlic | Onion | Rice | Blending | Roasting | Sautéing | Simmering | Weeknight | Under 2 Hours
Time to complete

Prep

15min

Cook

45min

Wait

10min

Total

1h 10min

Ingredients (Makes 4 portions)
  • 500 g / 1.1 lb beetroot bulbs
  • 4 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 young garlic stalks (white and tender green parts), finely chopped
  • 280 g / 10 oz risotto rice
  • 150 ml / ⅔ cup dry white wine
  • 1 - 1.2 L / 4 - 5 cups hot vegetable broth
  • ½ cup grated Parmesan cheese
  • 4 tbsp fresh tangy cheese, mashed with a fork
  • 2 tbsp fresh oregano leaves, finely chopped or 1 tsp dried oregano
  • Salt and freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 5
  • Protein: 4
  • Carbohydrates: 16
  • Fiber: 2
Directions

Roasting the Beets

  • 1. Preheat the oven to 160°C (320°F).
  • 2. Wrap each beet individually in aluminum foil and roast for about 45 minutes, or until tender.
  • 3. Check doneness by piercing with a thin knife or skewer—it should slide in easily.
  • 4. Unwrap the beets and allow them to cool slightly before peeling.

Preparing the Beets

  • 5. Blend one-third of the roasted beets into a smooth purée.
  • 6. Dice the remaining beets into small cubes.

Cooking the Risotto

  • 7. Heat the olive oil in a wide saucepan over medium heat.
  • 8. Sauté the onion and young garlic for about 5 minutes until softened.
  • 9. Add the rice and toast for 4 minutes, stirring frequently.
  • 10. Deglaze with the white wine and cook for 2 minutes until the alcohol evaporates.
  • 11. Gradually add the hot vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.
  • 12. After 10-12 minutes, stir in the beet purée and continue cooking for another 8-10 minutes, adding broth as needed.

Finishing the Dish

  • 13. The rice should be tender but slightly al dente, and the risotto should have a creamy consistency.
  • 14. In the final stir, add the Parmesan, fresh cheese, diced beets, and oregano.
  • 15. Season with salt and freshly ground black pepper to taste.

Serving

  • 16. Serve immediately, garnished with extra oregano if desired.
Cookix's Secrets

Alternative Cooking Methods

  • Instead of roasting, steam the beets for a quicker preparation.

Alternative Proteins

  • Top with toasted walnuts or pine nuts for added texture and protein.

Cooking Tips

  • Use arborio or carnaroli rice for the best risotto texture.
  • Stirring constantly helps release starch, creating a creamy consistency.

Flavor Enhancements

  • Add a splash of balsamic vinegar for extra depth.

Healthier Variations

  • Replace Parmesan with nutritional yeast for a vegan version.

Ingredient Tips

  • Choose fresh, firm beets for optimal sweetness and texture.
  • If young garlic is unavailable, substitute with regular garlic and a small amount of green onion.

Seasonal Tweaks

  • Swap oregano for fresh thyme or basil depending on the season.