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Jamie Oliver Beetroot Risotto

Jamie Oliver Beetroot Risotto
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Jamie Oliver’s Beetroot Risotto is a creamy Italian-style rice dish made by slowly cooking Arborio rice with stock, beetroot, and aromatics until rich and silky. It combines earthy flavours with a smooth, luxurious texture.

Ingredients

Scale

    • 300g Arborio rice

    • 2 medium beetroot (cooked and grated or finely chopped)

    • 1 onion (finely chopped)

    • 2 cloves garlic (minced)

    • 1 liter vegetable stock (warm)

    • 50g butter

    • 2 tablespoons olive oil

    • 50g Parmesan cheese (grated)

    • Salt and black pepper to taste

    • Fresh thyme or parsley for garnish

Instructions

Step 1: Prepare the Base

Heat olive oil and half the butter in a pan. Add chopped onion and cook gently until soft and translucent.

Step 2: Add Garlic and Rice

Stir in garlic, then add Arborio rice. Toast the rice for 1–2 minutes until slightly translucent around the edges.

Step 3: Deglaze with Wine

Pour in white vinegar and let it cook off. This adds depth and balances the sweetness of beetroot.

Step 4: Add Stock Gradually

Add warm stock one ladle at a time, stirring continuously. Allow each addition to absorb before adding more.

Step 5: Add Beetroot

Stir in the grated beetroot midway through cooking. Watch the color transform into a vibrant pink.

Step 6: Continue Cooking

Keep adding stock and stirring for about 18–20 minutes until the rice is creamy and slightly al dente.

Step 7: Finish with Butter and Cheese

Turn off heat and stir in remaining butter and Parmesan. This step creates that signature creamy finish.

Step 8: Rest and Serve

Let it rest for 2 minutes before serving. Garnish with herbs and extra cheese if desired.

Find it online: https://jamieolivereats.uk/beetroot-risotto/