Creamy Roasted Beetroot Risotto

Name: Creamy Roasted Beetroot Risotto
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 Beetroots (medium); 5 gr of dried Porcini Mushrooms or 750ml of Veggie Stock; 2 Shallots or 1 Onion finely chopped; 3-4 fat cloves of Garlic finely chopped; 1 cup 120gr of Barley or (Pearl Barley or Arborio Rice); 1 cup of white or red Wine; 4 sprigs of Thyme; 2 Bay Leaves; 1 Tbsp of Miso paste; freshly cracked Black Pepper to taste; 1 tsp Balsamic Vinegar; 2 Tbsp of Nutritional Yeast; 2 Tbsp of Roasted Almonds or Hazelnuts chopped; 1 Tbsp of Dill (Wild Rocket or Coriander); 1 tsp of Olive Oil (optional); 1/2 tsp of freshly cracked Black Pepper; A few slices of Roasted Beetroot; A sprinkle of hemp hearts

This Creamy Roasted Beetroot Risotto is the perfect Valentine’s dish—vibrant, rich, and irresistibly comforting.

The deep, earthy sweetness of roasted beetroot blends beautifully with umami-packed miso and porcini mushrooms, creating a dish that feels indulgent yet wholesome.

It’s gorgeous pink hue makes it a stunning, romantic centerpiece for a cozy, love-filled dinner.

Ingredients:

2 Beetroots (medium)
5 gr of dried Porcini Mushrooms or 750ml of Veggie Stock
2 Shallots or 1 Onion finely chopped
3-4 fat cloves of Garlic finely chopped
1 cup (120gr) of Barley or (Pearl Barley or Arborio Rice)
1 cup of white or red Wine
4 sprigs of Thyme
2 Bay Leaves
1 Tbsp of Miso paste
freshly cracked Black Pepper to taste
1 tsp Balsamic Vinegar
2 Tbsp of Nutritional Yeast

Toppings:

2 Tbsp of Roasted Almonds or Hazelnuts chopped
1 Tbsp of Dill, Wild Rocket or Coriander
1 tsp of Olive Oil (optional)
1/2 tsp of freshly cracked Black Pepper
A few slices of Roasted Beetroot
A sprinkle of hemp hearts

About this recipe:

This easy yet show-stopping risotto is packed with deep, rich flavors and simple prep. No need to peel the beetroot—just wash, chop, and roast with a sprinkle of olive oil and black pepper. Cutting them into small bite-sized cubes ensures even cooking and flavour infusion.

The porcini mushroom broth is essential for umami depth but incredibly quick to prepare. Simply soak the mushrooms for 10-15 minutes, then finely chop and return them to the broth for maximum flavor.

You can use hulled barley, pearl barley, arborio, or any risotto rice—each brings a different texture and cooking time. I’m using Hulled barley, it is the most nutritious as it retains its bran layer, while pearl barley is more refined and cooks faster. To speed up cooking, soak the barley for a few hours or overnight. If using arborio or another risotto rice, follow its cooking time and adjust until you reach the desired consistency.

For the best results, keep the porcini broth warm before adding it to the risotto—this ensures even cooking. You don’t need to stir constantly; just mix every few minutes and add broth as needed.

When serving, I love to top my dishes with fresh herbs, roasted nuts, seeds, and anything else that adds texture and extra flavour. I can never resist piling on the toppings, so feel free to go wild or keep it simple! I’m using dill here, but coriander works beautifully too.

If you’re feeling the love and craving more beet-infused goodness, try my Beetroot Focaccia or indulge in a Hazelnut Brownie for dessert!

Instructions step by step:

Step 1 – Prepare the Roasted Beetroots

Preheat the oven to 180°C (360°F). Wash and scrub the beetroots well. Dice 1 ½ beetroots into small cubes and slice the remaining ½ beetroot into thin half-moons. If using a Chioggia beet for garnish, slice it thinly (optional). Drizzle with a few drops of olive oil and sprinkle with black pepper. Spread the beetroot on a baking tray in a single layer, ensuring they don’t overlap for even roasting.

Step 2 – Make the Porcini Mushroom Broth.

Place 5g of dried porcini mushrooms in a heatproof jar or bowl and pour over 750ml of boiling water. Let the mushrooms soak for at least 10 minutes to fully rehydrate and infuse the broth with rich, umami flavour. Cut the Mushrooms finely and add it back to the broth to be used later.

Step 3 – Prepare the Shallots and garlic.

Finely chop the shallots (or onion) and garlic. Heat a cast iron skillet, shallow pan, or casserole over medium-high heat, ensuring it’s evenly heated before adding the aromatics. This step helps build a deep, savory base for the risotto.

Step 4 – Sauté the Shallots and Garlic.

Sauté the chopped shallots for 5-10 minutes, stirring occasionally, until soft and lightly golden. Add a splash of water if needed to prevent sticking. Stir in the garlic and cook for 2 minutes, until fragrant.

Step 5 – Prepare and Add the Barley.

Rinse the Barley or Arborio rice thoroughly in plenty of water to remove excess starch. Add it to the sautéed shallots and garlic, stirring for 2-3 minutes until well incorporated and slightly toasted. Deglaze the pan with white or red wine, stirring continuously, and let it simmer until the alcohol evaporates.

Step 6 – Add Roasted Beetroot and aromatics.

Stir in the roasted beetroot cubes, miso paste, thyme sprigs, and bay leaves. Mix well until fully incorporated, allowing the beetroot to release its vibrant color into the barley mixture.

Step 7 – Cook the Risotto with Porcini broth.

Pour in about ¼ of the hot porcini broth along with the rehydrated mushrooms. Stir well and let the risotto simmer gently for about 5 minutes, until the liquid starts to evaporate. Repeat this process, adding more broth gradually and stirring frequently, until the barley (or rice) is tender and creamy.

Step 8 – Remove Herbs and Season.

Remove the thyme sprigs and bay leaves from the risotto. Taste and adjust the seasoning as needed, adding freshly cracked black pepper to taste. Stir in balsamic vinegar to enhance and balance the flavors, giving the dish a perfect tangy finish.

Step 9 – Add Nutritional Yeast.

Stir in the nutritional yeast for a creamy, cheesy flavor. Mix well, then taste and adjust the seasoning to your preference. You can add a little more black pepper for extra warmth and depth.

About these Ingredients:

Beetroot: Beetroot has a naturally sweet, earthy flavor that becomes even richer when roasted, adding depth and complexity to dishes like this risotto. I’m using 2 red Garden beets and 1 extra Chioggia for garnish. Roast for 20 mins or until tender and lightly roasted. It’s vibrant color is not just beautiful, but a sign of its potent nutritional benefits!

Barley: I’m using hulled barley, also known as barley groats, is chewy and rich in fiber and is a whole-grain variety of barley. Hulled barley generally takes longer to cook compared to pearl barley. You can socked it in advance for a few hours or overnight. This will reduce the cooking time from 50 mins to 40 mins. Alternatively you can use Pearl Barley that cooks in 30 mins or Arborio rice that cooks in 20 mins.

Shallots: With their gentle sweetness and subtle sharpness, shallots provide a well-balanced, aromatic base for this risotto, blending seamlessly with the umami-packed broth and earthy beetroot. If needed, you can use an onion instead, though it will bring a more pronounced and less sweet flavor.

Dried Porcini Mushroom: Flavour-packed and umami-rich, dried porcini mushrooms add a deep, earthy intensity to this risotto, enhancing the natural sweetness of the roasted beetroot. Using them as a stock creates a rich, savoury base that makes every bite more complex and satisfying. If you don’t have it you can substitute by a good veggie stock.

White or Red Wine: I’m using white wine to deglaze, but red wine works just as well. Red wine deepens the color and adds polyphenols, enhancing the dish’s richness. Let the alcohol simmer off, leaving behind a bold, umami-packed flavor.

Thyme and Bay Leave: Thyme’s gentle earthiness and bay leaf’s warm, slightly floral character help build layers of flavour in this risotto, making it deeply aromatic and well-balanced. If you prefer a stronger, more resinous note, rosemary works beautifully as a substitute for thyme.

Miso Paste: Miso adds umami, saltiness, and a touch of sweetness from fermentation. It’s healthier than salt and great for gut health.

Balsamic Vinegar: Balsamic vinegar’s deep, slightly fruity acidity cuts through the richness of the risotto, adding brightness and enhancing the dish’s overall flavour balance. It complements the roasted beetroot beautifully, making the risotto taste even more vibrant and well-rounded.

Nutritional Yeast: With it’s cheesy, nutty, and umami-rich flavour, nutritional yeast is the perfect finishing touch for this risotto, adding depth and richness while keeping it completely vegan. It also provides a boost of B vitamins, making this dish both delicious and nutritious.

Almonds, Hazelnuts & Hemp Hearts: Roasted almonds or hazelnuts add a delightful crunch and a rich, toasty flavour, enhancing the risotto with layers of texture and depth. Hemp hearts contribute subtle nutty notes while providing a boost of plant-based protein and essential omegas, making this dish even more nourishing and satisfying.