Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

Risotto can be a bit of a pain but this way you can add the liquid all in one go, shove it in the oven and forget about it while you set the table and make a sly cup of tea. Beetroot gives a really pretty colour to this dish

Vicky@Jacks Free-From Cookbook


4 servings
  1. 500 g cooked beetroot, around 5 beets
  2. 2 tbsp olive oil
  3. 1 onion, finely chopped
  4. 1 clove garlic, finely chopped
  5. 250 g arborio rice
  6. 150 ml white wine / hot veg stock
  7. 700 ml hot vegetable stock
  8. 1 handful grated vegan parmesan, Violife brand is my favourite
  9. 4 tbsp vegan sour cream or Koko coconut yogurt
  10. Freshly chopped dill to garnish


30 minutes
  1. Add Photo

    Preheat the oven to gas 4 / 180C / 350F and ready a casserole dish with a lid and a frying pan

  2. Add Photo

    Heat the oil in the frying pan over a medium heat and gently fry the onion until translucent, around 5 minutes

  3. Change

    Add the garlic and fry a further minute

  4. Change

    Stir the rice in

  5. Change

    Pour in the white wine and cook down until absorbed, a few minutes

  6. Change

    Add the hot stock and the contents of the frying pan to the casserole dish, stir then put the lid on and put in the oven for 15 - 20 minutes or until the rice has absorbed almost all of the liquid

  7. Add Photo

    Meanwhile chop the beetroot into bitesized pieces

  8. Change

    Take a quarter of the chopped beets and puree them smooth

  9. Change

    Stir the puree and parmesan (reserving some for topping) into the rice, then gently stir in the chopped beetroot

  10. Change

    Divide between 4 plates or pasta bowls, top each with a tbsp of soured cream, a sprinkle of parmesan and fresh dill

Add Step



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