Creamy Roasted Beetroot Risotto with Feta and Dill

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Roasted Beetroot and Feta Risotto is a stovetop risotto where oven-roasted beetroot sweetens and colors arborio rice, and feta replaces parmesan for salt and tang. It comes together in about 55 minutes, and most of that is hands-off while the beets roast.

I cut the beetroot into 2 cm cubes and roast them at 200 C / 390 F for 35 minutes. Whole beets take over an hour, and cubes pick up caramelized edges that hold their shape against the soft rice.

One judgment call matters here. Mash only a third of the beets into the rice, and fold the rest in after the pan is off the heat. Stir them all in early and the risotto turns a muddy brown-pink.

Keep it vegetarian with vegetable stock, and it eats like a full meal with a green salad on the side.

Why You’ll Love This Recipe

• Cubed beetroot roasts in 35 minutes instead of an hour
• Feta adds salt and tang, so no parmesan is needed
• Roasting and stirring overlap, so it’s done in about 55 minutes
• Eats like a full meal with just a green salad alongside

Ingredient Notes

• Raw beetroot: Raw beets roast to a sweeter, more concentrated flavor than boiled ones. Cooked vacuum-packed beetroot works too, but roast it for 15 minutes first to dry the surface.
• Arborio rice: Carnaroli is a fine swap and holds its shape a little better. Skip long-grain or basmati, which lack the surface starch that makes risotto creamy.
• Feta: Block feta from brine crumbles more softly than pre-crumbled. For a milder, creamier finish, swap in 120 g of soft goat cheese stirred in off the heat.
• Dry white wine: Use something you’d drink, like Pinot Grigio. To skip alcohol, replace it with 120 ml of extra stock and 1 tbsp white wine vinegar.
• Vegetable stock: Choose low-sodium, because the feta adds plenty of salt at the end. Check the label if you need it gluten free.
• Fresh dill: Dill is the classic partner for beetroot. Chopped mint or flat-leaf parsley works if that’s what you have.

Creamy Roasted Beetroot Risotto with Feta and Dill

Cubed beetroot roasts at 200 C / 390 F while arborio rice cooks in wine and stock, then both meet with lemon, dill and feta.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-inspired

Calories: 563

Ingredients Method Notes

Ingredients

  

Roasted beetroot

• 500 g raw beetroot peeled, cut into 2 cm cubes
• 1 tbsp olive oil
• 1/2 tsp fine salt

Risotto

• 2 tbsp olive oil
• 1 yellow onion medium (150 g); finely diced
• 2 cloves garlic minced
• 300 g arborio rice
• 120 ml dry white wine / 1/2 cup
• 1 l low-sodium vegetable stock / 4 cups; kept hot
• 20 g butter / 1 1/2 tbsp
• 1 lemon zest, plus 2 tbsp juice
• 150 g feta crumbled, 100 g stirred in and 50 g for topping
• 2 tbsp fresh dill chopped, plus extra for serving
• 1/4 tsp black pepper freshly ground

Method

 

1. Heat the oven to 200 C / 390 F. Toss the beetroot cubes with 1 tbsp olive oil and 1/2 tsp salt on a 33 x 46 cm / 13 x 18 inch sheet pan and spread them in a single layer. Roast for 35 minutes, stirring once at the 20-minute mark, until the edges are caramelized and a knife slides in easily.
2. While the beets roast, bring the stock to a bare simmer in a 2-quart / 1.9 L saucepan and keep it on the lowest heat. Warm 2 tbsp olive oil in a 28 cm / 11-inch straight-sided sauté pan over medium heat. Cook the onion with a pinch of salt for 6 to 7 minutes until soft and translucent but not browned, then add the garlic and cook for 30 seconds.
3. Add the rice and stir for 2 minutes, until the grains look translucent at the edges with a white dot in the center. Pour in the wine and stir until it has almost completely cooked off, about 2 minutes.
4. Add the hot stock one ladle (about 120 ml / 1/2 cup) at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Cook for 20 to 22 minutes in total, until the rice is tender with a slight bite and the risotto flows slowly when you tilt the pan. With about 5 minutes left, mash a third of the roasted beetroot with a fork and stir it into the rice.
5. Take the pan off the heat. Stir in the butter, the lemon zest and 2 tbsp lemon juice, 100 g of the feta, the dill, the pepper and the remaining roasted beetroot cubes. Taste for salt, loosen with a splash of hot stock if it feels tight, and serve right away topped with the remaining 50 g feta and extra dill.

Notes

• Wear gloves when peeling beetroot, since the juice stains hands and wooden boards for days.
• Use low-sodium stock, because feta adds a lot of salt at the end.
• Serve right away, since risotto tightens within minutes of leaving the heat.
• Roast the beetroot up to 3 days ahead to shorten the weeknight workload.

Tips for Success

• Cut beetroot into even 2 cm cubes so every piece finishes roasting at the same time, about 35 minutes.
• Keep the stock at a bare simmer in a separate saucepan, since cold stock stalls the rice and makes timing unpredictable.
• Stir often but not constantly, and add the next ladle once a spoon dragged across the pan leaves a clear trail.
• Taste the rice at 18 minutes and pull it when it’s tender with a slight bite, since it keeps softening off the heat.
• Hold back on extra salt until the feta is stirred in, then taste, because the feta and the stock both add sodium.

Variations

• Swap the feta for 120 g soft goat cheese stirred in off the heat, and top with toasted walnuts for crunch.
• Stir 100 g baby spinach into the pan with the final ladle of stock until wilted, for extra greens.
• Use chopped fresh mint instead of dill and toss the beetroot with 1/2 tsp ground cumin before roasting for a warmer flavor.

Storage and Reheating

Roasted Beetroot and Feta Risotto keeps 2 to 3 days in the fridge in an airtight container. Cool it within 1 hour of cooking, spreading it in a shallow container so the rice chills quickly.

Reheat in a saucepan over low heat with 60 to 120 ml / 1/4 to 1/2 cup of stock or water per portion, stirring for 4 to 5 minutes until steaming and loose. In the microwave, use 70% power for 2 minutes with a splash of liquid, stirring halfway.

For meal prep, roast the beetroot up to 3 days ahead and store it separately in the fridge, then cook the rice fresh. I skip freezing here, since the rice turns grainy and the feta weeps when thawed.

Serving Suggestions

Roasted Beetroot and Feta Risotto is best served right away in warm, shallow bowls, topped with the reserved 50 g of feta, fresh dill and a little lemon zest. A few cracks of black pepper and a drizzle of olive oil finish it.

A peppery arugula salad dressed with lemon and olive oil balances the sweetness of the beets. For a drink, pour a crisp dry white such as Sauvignon Blanc.

If you want crunch, scatter over a spoonful of toasted walnuts or pumpkin seeds. Both keep the plate plant-forward and add texture against the soft rice.

FAQ

Why is my beetroot risotto turning brown instead of bright pink?

Heat fades beetroot’s pink pigment, so a risotto that simmers with all the beets for 20 minutes turns dull. Mash only about a third of the roasted beetroot into the rice for the last 5 minutes, then fold in the rest after you take the pan off the heat. A squeeze of lemon at the end brightens the color.

How much stock does beetroot risotto need, and when is the rice done?

Plan on 1 liter / 4 cups of hot stock for 300 g of arborio rice, plus 120 ml of wine. The rice is done when a grain is tender with a slight bite at the center, usually after 20 to 22 minutes of stock additions. Keep hot water nearby in case it needs a splash more.

Can I use cooked vacuum-packed beetroot instead of raw?

Yes, use 500 g of cooked vacuum-packed beetroot, cut into 2 cm cubes. Pat them dry, toss with 1 tbsp olive oil, and roast at 200 C / 390 F for 15 minutes to get the caramelized edges. Skipping the roast works, but the beets taste milder and release more juice into the rice.

Can I make roasted beetroot risotto ahead for meal prep?

Roast the beetroot up to 3 days ahead and refrigerate it, then cook the rice fresh so it stays creamy. Finished risotto keeps 2 to 3 days in the fridge and reheats on the stove with 60 to 120 ml of stock per portion. Expect it to be a bit softer than the first day.

What salad or wine goes with beetroot and feta risotto?

A peppery arugula salad with lemon and olive oil works because it cuts the sweetness of the beetroot. For wine, pour a crisp dry white such as Sauvignon Blanc or Pinot Grigio. Their acidity handles both the earthy beets and the salty feta.

Is roasted beetroot and feta risotto gluten free?

It can be. Arborio rice, beetroot, feta, butter and wine contain no gluten, but some stock cubes and powders include wheat, so check the label. Choose a certified gluten-free vegetable stock if anyone at the table has celiac disease, and the rest of the dish is safe as written.

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