Yellow beetroot risotto

You probably know by now that I love risotto. Here is a recipe for one of my healthy and glamourous risottos. It is very simple but with a twist. This risotto owes its beautiful color to saffron and yellow beetroot. The beets and pumpkin seeds provide a nice crunch.

If you don’t know how to make your own vegetable stock, read the instructions here.

Serves: 4
Nutrition: 300 kcal 8,4 g fat 48 g carbs 8 g protein 1,2 g fibre
  • Ingredients
  • 2 small yellow beets
  • 1 tbsp (vegan) butter
  • 1 tbsp olive oil
  • 1 small onion
  • 2 garlic cloves
  • 200 g risotto rice
  • 50-100 ml white wine
  • 750 ml vegetable stock
  • ½ tsp saffron threads
  • 25 g roasted pumpkin seeds
  • Cress-salad for decoration
  • Grated parmigiano or pecorino or vegan cheese to taste
  • Salt and pepper to taste



First, prepare the beets. Preheat the oven to 180 degrees Celsius. Rinse the beets and place in a small baking dish. Add water to fill the baking dish to about one centimeter. Wrap the bowl in aluminum foil. Roast the beets at 180 degrees Celsius until al dente. This takes between 30 and 45 minutes, depending on their size.


When the beets have cooled sufficiently, remove the skin. Cut the beets into small, neat cubes.


Bring the vegetable stock to a boil and keep it warm.


Peel and chop the onion and garlic. Melt the butter together with the oil in a risotto pan. Fry the onion and garlic over medium heat until translucent. Add the rice and fry for another minute. Add the wine. When the wine has evaporated, add the saffron threads. Add a few ladles of hot stock and let it simmer over low heat. Once the liquid has almost been absorbed by the rice, add some more stock. Repeat this over and over. Risotto is ready in 17-25 minutes, depending on how al dente or well-done you want it.


In the meantime, grind the pumpkin seeds in a blender into crumbs.


When the risotto is almost done, add the beetroot cubes. Mix well.


When the risotto is done, add grated cheese if using, stir and taste. Add more cheese/salt/pepper as needed.


Divide the risotto between the serving plates. Garnish with pumpkin seed crumbs and cress salad.