Jamie Oliver Beetroot Risotto

There’s something weirdly magnetic about a bowl of beetroot risotto. Jamie Oliver’s version caught my eye one grey afternoon when I wanted comfort—but not in the usual beige, carby way. This? It’s a plate full of magenta. A dish that practically hums with color. And flavor, of course. Deep, sweet, just a little earthy. Like digging into the garden with your hands and discovering it’s warm underneath. (inspired by Jamie Oliver)

Ingredients You’ll Need

• Half a small onion, finely chopped—but don’t stress about it.
• About 150g (5.3 oz) vacuum-packed beetroot, diced. Not the vinegar stuff. Trust me.
• A splash (1/2 tbsp) olive oil
• 50g (1/4 cup) Arborio rice—gotta be this kind. Regular rice won’t give you the creamy magic.
• A generous 1/2 cup (110g) chopped tomatoes—tinned or fresh, whatever you’ve got.

How To Make Jamie Oliver Beetroot Risotto

1. Start with the onion. You want it soft, translucent. Not browned. Just…melting into the oil. Use a medium saucepan and a gentle heat. Let it take its time—five minutes or so.
2. Toss in the rice. Stir like you mean it. Let the grains hit the oil, toast a little. Not burn, but smell slightly nutty. Two minutes should do it.
3. Now the water. Hot—boiling, ideally. About 175 ml or 3/4 of a cup. Pour it in, give it a swirl, and cover the pan. Lower the heat. Let it simmer quietly for 8 minutes. It won’t look like much yet. That’s fine.
4. Beetroot and tomatoes go in next. Stir it all together, watch the color bloom. Deep pink to start, then crimson. Let it cook low and slow for 15 minutes. Stir occasionally, but don’t baby it.
5. Taste. Texture should be creamy but not mush. You can mash it a little if that’s your vibe. I left mine chunky. Something about the bite of beetroot with soft rice… it just works.
6. Serve it warm. The steam carries this earthy, sweet scent. Kinda like autumn. Or an old kitchen filled with love and beet stains.

Why I Love This Recipe

I made this on a Tuesday. Just me, the cat, and a need for something beautiful. And damn—it was beautiful. That color, that flavor, the way it hugs the plate. It feels fancier than it is. No meat, no cheese, no drama. Just…beetroot, rice, and time. My partner had leftovers and said, “What is this?” in a good way.

Recipe Tips

• If you can’t find Arborio, look for Carnaroli. Long grain? Forget it.
• Use broth instead of water if you’ve got it. Adds depth. Think umami.
• Parmesan at the end, Sure. Also cream cheese works. Or nothing.
• Fresh beetroot, Roast it, dice it, throw it in. Totally worth it.
• Don’t wear white. Seriously. Beetroot laughs in the face of bleach.

How To Store This Jamie Oliver Beetroot Risotto

• At Room Temp Cool it down within an hour. Lid on, no fuss.
• In the Fridge Tucked into a container, it’ll last three days. Maybe four. Depends on your fridge.
• In the Freezer Yeah, freeze it. Up to two months. Texture changes a bit, but flavor? Still there.

Reheating

• Oven: 175°C (350°F), splash of water or broth, foil over the top. Twenty-ish minutes.
• Microwave: Bit of water, cover it loosely. Medium power, stir halfway. Two or three minutes.
• Stovetop: Gentle heat. Bit of broth. Stir like you love it. Or like you’re bored.

Let’s Answer a Few Questions! (FAQs)

Can I use fresh beetroot?
Yes. But roast or boil it first. Don’t throw it in raw unless you like crunch in your risotto.

What if I don’t have Arborio rice? Honestly?
Get some. But if you’re desperate, go with another short-grain rice. Not ideal though.

How do I stop it from drying out?
Add liquid slowly. Stir often. Feel it.

What’s good with it?
Chicken, salmon, a poached egg… or nothing. It’s enough on its own.

Leftover ideas?
Arancini. Fried risotto balls. Crisp on the outside, gooey magenta center. Yes please.

Nutrition Facts (per serving)

• Calories: 404
• Carbs: 70g
• Protein: 6g
• Fat: 10g
• Sugar: 13g
• Fibre: 3g
• Sodium: ~260mg

 Try More Recipe:

• Jamie Oliver Chicken And Chorizo Risotto
• Jamie Oliver Chorizo Risotto
• Jamie Oliver Pea And Prawn Risotto