We dream of the delicious earthy flavours of this beetroot risotto. No matter what time of year it hits the spot! We’ve given you the recipe for a stove top (to keep things a little traditional) but you can always use the Thermomix too. We love this recipe with the Wild Ferment Pinot Noir as the earthy tones from the wine compliment this dish exquisitely.

Get your ingredients sorted

1.25 litres vegetable stock 2 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed 200g Arborio rice

2 beetroots, peeled, grated

100ml white wine

2 tbs grated parmesan

Salt and pepper to taste


To create the risotto

1. In a saucepan warm the stock over low heat
2. Add the olive oil to frypan and stir in the onions and garlic. Cook 1 minute.
Add rice, stirring to coat with oil, about 2 minutes. Once the rice has a slight golden colour, add the beetroot and wine stirring constantly until evaporated.
3. Take 1/2 cup stock, while stirring and add until absorbed. Repeat this until all the stock has been all used, roughly 15 to 20 minutes.
4. Remove from heat and stir in the parmesan and salt and pepper to taste. Pour a glass of Pinot Noir and enjoy with your Beetroot risotto.


Download the Beetroot Risotto Recipe