Beetroot and Pear Risotto

  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

I gave this to Harry for lunch, right before going to the doctors for a check up. Probably not a great idea, since he was covered in a lovely speckled, red colour. Good to keep the docs on their toes.

I have done this recipe two ways. Whaaaaaat?! I know, it took me about a week to find any Arborio rice here in Singapore, so the first attempt was a mock risotto using brown rice. Both worked well, and Harry didn’t seem to notice the difference, brown rice is healthier.

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  • 2 med/large beetroot
  • 2 tbs olive oil
  • ½ brown onion, finely sliced
  • 1 pear, peeled, grated
  • 1 large carrot, peeled and grated
  • 1 cup arborio rice
  • 2½ cups organic salt reduced vegetable stock (or make your own)
  • ½ cup grated cheese


Step 1

Cook the beetroot, either boil (boil in water about 20 mins) or roast (200c for about 50 mins) in the oven until tender. Peel and puree (use gloves)  -

Step 2

Heat the oil in a saucepan, sauté onion until soft. Add the rice, and toss to coat. Gradually pour in the vegetable stock until the rice absorbs it all (add pear and carrot in last pour of stock) -

Step 3

When the rice is tender, stir through the puree beetroot until combined -

Step 4

Remove from the heat and stir through the grated cheese  -

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