Beetroot risotto with horseradish recipe

(19 ratings)

Beetroot risotto with horseradish is simple to make and looks impressive too with a rich purple finish. Serve with fresh greens

Preparation Time15 mins
Cooking Time25 mins
Total Time40 mins

This bright and colourful dish really showcases beetroot’s stunning purple colour. Adding the beetroot to the stock turns the rice a deep red colour, which contrasts perfectly with the white horseradish sauce. The horseradish cuts through the earthy beetroot flavour making this a dish to impress with. Dress it with some salad leaves such as pea shoots for contrast. This is a dish that definitely looks harder than it is. One word of advice though is to where plastic gloves or use a carrier bag when grating the beetroot to stop your hands from changing colour.


  • 4-5 fresh raw beetroot, peeled and grated
  • 1 litre chicken or veg stock
  • 250g risotto rice
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • White wine
  • Olive oil
  • Horseradish sauce




  1. Add the grated beetroot to your hot stock pan and keep it on a low heat.
  2. Gently fry the onions and garlic in a separate pan for five minutes.
  3. Add the rice and fry gently for another minute.
  4. Add a slug of white wine and let it evaporate.
  5. Then add the beetroot and stock a ladle at a time, allowing it to be absorbed before adding more.
  6. Continue for about 20 minutes on a low to medium heat or until the rice is cooked with a little bite still present.
  7. Add a bit more stock just at the end to get the right consistency and serve with a dollop of horseradish sauce on top.
Top Tip for making Beetroot risotto with horseradish

This risotto also goes very well with some tart goats cheese.


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