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Beetroot Risotto


25-35 minutes

2 - 3
Beetroot Risotto


  • 1 cup organic arborio rice
  • 1 cup raw organic beetroot, grated (about 2 large beets)
  • 3 cloves organic garlic
  • 1 organic stock cube (salt free)
  • 1 handful dried porcini mushrooms
  • 1 tsp Himalayan salt, or to taste
  • 1/3 cup fresh organic sage leaves
  • 1 heaped tbsp. organic ghee, or tasteless coconut oil for a vegan option
  • 100 grams organic parmesan or pecorino cheese - or add a few teaspoons of olive brine (vegan option)
  • Drizzle of truffle oil (optional)


  1. Rinse and drain the arborio rice and place in a medium sized pot. Add 500mls of water, the grated beetroot, 1 stock cube, and the porcini mushrooms, and bring to a boil over high heat. Chop the garlic finely and add to the pot.
  2. Once boiling, reduce heat and let simmer for every 5 minutes. The risotto will be cooked once all liquid is absorbed and rice is soft and plump.
  3. Once complete, stir through the pecorino cheese and salt, then leave aside whilst preparing the sage leaves. (Note: If liquid is absorbed before rice is soft then add half a cup of water and stir through.)
  4. Prepare the sage topping by heating a small pan over a high heat. Add the ghee to the pan and let melt.
  5. Once runny, throw in the sage leaves and stir for 5 minutes until leaves harden and are close to crunchy.
Spoon the beetroot risotto between two bowls, drizzle a little truffle oil on top then sprinkle the ghee infused leaves to garnish.