Beetroot Risotto

duration35 mins
meal_typeLunch, Dinner


  • ½ small onion , finely chopped
  • 150 g beetroot
  • 1½ tsp olive oil
  • 50 g basmati rice
  • 110 g canned chopped tomatoes


  1. In a medium pan, heat the oil over medium heat. Add the onions and sauté for 5 minutes, until softened. Add the Basmati rice and stir, making sure the rice is well-coated. Pour in ½ cup of boiling water, and cover to cook for 8 minutes.
  2. Stir in the beetroot and tomatoes. Reduce the heat to low, and cook until the liquid has dissolved, about 15 minutes. Remove from heat.
  3. Mash until smooth, with soft lumps. Cool, then serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.