Beetroot Risotto

Beetroot Risotto

This vivid risotto tastes as good as it looks!

  • 2 tbsp. Olive Oil
  • 400g Beetroot - fresh
  • 1 Onions
  • 2 cloves Garlic
  • 250g Arborio Rice For risotto
  • 25 fl oz. White Wine
  • 1 tsp. Thyme fresh
  • 900 mls. Vegetable or Chicken stock

To finish

  • 100g Plain low fat Yogurt
  • 1 tbsp. Parsley finely chopped
  • 1 tbsp. Butter


  1. Firstly turn on your Russell Hobbs Multi Cooker and select the Porridge programme
  2. Finely chop the garlic cloves, onions and peel and chop the beetroot into small cubes
  3. Place them into the multi cooker and sauté for around 10 minutes until the onions have softened
  4. Add the rice and stir well.  Close the lid and allow to cook for another 3- 4 minutes   
  5. Add the wine, stir and again allow to cook for 3- 4 minutes
  6. Add the chopped thyme and hot stock
  7. When the programme has finished, test the rice to make sure it is cooked – it should have a slight bite to it but not hard. If not quite done add a little water and extend the cooking time for a couple of minutes
  8. Stir in the butter – this gives the risotto its shine.  Serve with a dollop of the yogurt and sprinkle with parsley