Baked beetroot and red wine risotto


Baked beetroot and red wine risotto

Prep Time: 15 Mins Cooking Time: 1 Hour 15 Mins Total Time: 1 Hour 30 Mins


  • 2 (about 350g) beetroot, ends trimmed
  • 500ml (2 cups) salt-reduced vegetable stock
  • 1 tbs olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 220g (1 cup) arborio rice
  • 160ml (2/3 cup) red wine
  • 40g (1/2 cup) finely grated parmesan


  1. Cook the beetroot in a large saucepan of boiling water for 35 minutes or until tender. Set aside to cool slightly. Wearing rubber gloves to avoid staining your hands, peel the beetroot and coarsely chop.
  2. Place the beetroot in the bowl of a food processor with 125ml (1/2 cup) of the stock. Process until smooth.
  3. Heat the oil in a 2L (8-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 30 seconds or until the grains appear slightly glassy.
  4. Preheat oven to 170°C. Heat the remaining stock in a small saucepan over medium heat.
  5. Add the beetroot mixture, stock and wine to the casserole dish and stir to combine. Cover the dish tightly with a lid or foil. Bake in oven for 25-30 minutes or until the rice is tender and the liquid is absorbed.
  6. Stir in the parmesan. Taste and season with salt and pepper. Serve immediately.