This Beetroot Risotto is an adaptation of a recipe by Mia from It’s crazy good! The day before I made this risotto, I prepared a Beetroot Carpaccio and – anticipating that I’d probably want to make another beet-based recipe in the coming days – prepped a few beets at once. I use a pressure cooker,* which helps the beets cook even faster, while batch cooking saves time overall. (Keep in mind that it takes around 45 minutes to boil a beet, so if you’re having a beet craving, it’s good to make a bunch at once.)

The recipe came out great. And I made enough to bring with me to work the next day – perfect!

Beetroot Risotto

Rezept drucken
Rezept drucken
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time
  • 1 beetroot
  • 1 red onion
  • olive oil*
  • 150 g brown rice parboiled
  • 350 ml vegetable stock
  • 2 tbsp grated Parmesan cheese
  • rosemary*
  • salt*
  • pepper*
  1. Prepare beetroot: boil for 45 minutes until soft, or cook in the pressure cooker for 20 minutes. Remove and cut into small pieces.
  2. Peel and chop onion. In a saucepan, sauté in olive oil with the beetroot and rice.
  3. Deglaze with vegetable stock and simmer on low heat for about 20 minutes, stirring frequently.
  4. Add Parmesan cheese, rosemary, pepper, and salt – ready!
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Enjoy! :-)


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