Add some sunshine to your day with this vivid pink risotto made from pre-cooked beetroot for minimal cooking. Half of the beetroot is blitzed into the sauce whilst the other half is chopped for some pleasing texture. A seriously banging dinner.
Unlock this recipe
Start Your Free TrialUnlock Mob Premium
Serves
4
Pumpkin Seed
Onion
Risotto Rice
White Wine
Vegetable Stock
Cooked Beetroot
Sherry Vinegar
Parmesan
Feta
Za’atar
Extra Virgin Olive Oil
Salt
Black Pepper
Serves
4
Pumpkin Seed
Onion
Risotto Rice
White Wine
Vegetable Stock
Cooked Beetroot
Sherry Vinegar
Parmesan
Feta
Za’atar
Extra Virgin Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Toast the pumpkin seeds in a large, deep, high-sided frying pan set over a medium heat until starting to pop. Tip into a small bowl and set aside until later.
Step 2.
Finely chop the onion. Scrape into the same frying pan. Add a splash of olive oil along with a pinch of salt, cook set over a medium heat, stirring occasionally for 8-10 mins until soft.
Step 3.
Add the risotto rice, stir so that every grain gets coated in the onion oil, and toast in the pan for a minute. Pour in the white wine. Cook, stirring until the white wine has bubbled away, then add a ladleful of hot stock.
Step 4.
Stir the rice regularly once the stock has been added, cooking until the liquid has been absorbed, then add a ladleful more.
Step 5.
Keep cooking the risotto in this way for around 20-25 mins until the rice is tender, with a slight bite, and is a creamy, soupy consistency.
Step 6.
Meanwhile, cut half the beetroot into bite-sized pieces around 2cm big and put the remaining beetroot into a powerful blender (a smoothie maker or stick blender works well here) with 100ml of the stock, the vinegar and some seasoning. Blitz until completely smooth.
Step 7.
Once the rice is cooked, add the cut-up beetroot, along with the beetroot sauce.
Step 8.
Finely grate in all the Parmesan. Stir until all the cheese has melted, then season to taste (you’ll be topping with feta so go easy on the salt).
Step 9.
Spoon the risotto into bowls, crumble over the feta, drizzle with a little olive oil, then top with the toasted pumpkin seeds and za’atar, if using. Unreal.
Unlock Mob Premium
Did you like this recipe?
Leave a note
Notes (2)
M
Morgan C.
2 days ago
nice recipe, looks great oo
H
Hannah S.
5 days ago
(edited)
tasty, easy, and looks so funky!
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W