I originally posted this in the Recipe Box page on my website, but I'm now turning it into a blog post too for those who only access my site via their RSS readers :)

This is a recipe I came up with myself for a simple and colourful beetroot risotto. I first made it in Melbourne, where we had prolific rosemary bushes to call on. A dollop of yoghurt or sour cream on top would go very nicely too.

Easy Beetroot Risotto

Easy Beetroot Risotto
Serves 6

  • 1-2 Tbs olive oil
  • 1 onion, finely chopped
  • 2 cups arborio rice
  • 2-3 tsps fresh rosemary, finely chopped
  • 4 1/2 cups vegetable stock
  • 450g can sliced beetroot
  • 2-3 tsps fresh herbs (eg. chives, oregano, thyme), finely chopped
  • 2-3 Tbs parmesan cheese, grated (optional)
  • Heat the olive oil in a large saucepan. Saute the onion for several minutes until soft. Add the rice and rosemary. Stir until the rice is coated in oil, and cook for a further minute.
  • Gradually add the hot vegetable stock (about half a cup at a time), stirring each time until the stock is absorbed before adding more.
  • While the risotto is cooking, drain the can of beetroot and reserve the liquid. Cut the beetroot into strips.
  • When all of the vegetable stock has been absorbed, add the reserved beetroot juice and stir until absorbed.
  • Stir through the beetroot strips and fresh herbs (if using dried herbs, only use 1 tsp and add them when the beetroot juice is added). Stir in the parmesan if using. Serve immediately.