Beetroot risotto

Beetroot risotto is one of my favourite rainy day meals. This is a little bowl of vibrancy. Somehow it has the feel of comfort food while also being nourishing and packed with delicious goodness.

Generally risotto is made with onion and garlic, however I have managed to keep the flavour without these ingredients.  

A one pan wonder makes this dish also delightfully simple and one to whip up when all you want to do is sit on the couch and watch the rain. 


  • 1 cup risotto rice
  • 2 tbsp chopped chives
  • 1.5l chicken stock
  • 2 beetroot (grated)
  • 20g tasty cheese 
  • Salt and pepper 
  • Splash of olive oil
  • Handful of mesculin leaves
  • 1/4 cup hazelnuts 
  • Feta to serve

Heat chicken stock until warm. In a seperate pan, heat pan with olive oil. Add rice and stir until rice is slightly crispy. Add chives and a cup of chicken stock. Stir until the rice is covered in stock. Add the grated beetroot and cheese. When the rice absorbs the liquid add another cup of chicken stock. Repeat until all of the stock is gone. This will generally take 15 minutes. At this stage the rice is generally cooked, you want it firm to the bite (al dente). If it isn’t then add a half cup of water and let the mixture reduce. Add salt and pepper to taste. Sprinkle feta over top.

Serve with chopped hazelnuts and mesculin tossed in your favourite vingerette. 

Now back to watching the rain.

x georgejet 


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