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Beetroot Risotto | Desi Beetroot Cream Rice | Indian Beetroot Cheese Risotto | Beetroot Khichdi Risotto |
Tarla Dalal
31 March, 2017
Table of Content
About Creamy Beetroot Risotto
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Ingredients
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Methods
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How to make Creamy Beetroot Risotto
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Nutrient values
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Beetroot Risotto | Desi Beetroot Cream Rice | Indian Beetroot Cheese Risotto | Beetroot Khichdi Risotto |
The Beetroot Risotto is a vibrant, creamy, and comforting dish that beautifully blends Italian cooking techniques with rich Indian flavors. The natural sweetness and deep colour of grated beetroot elevate the classic risotto, turning it into a visually stunning, flavour-packed meal. Cooking the arborio rice slowly by adding stock in intervals allows the grains to release their signature creaminess, making every spoonful luscious and satisfying. This fusion recipe is perfect for those who enjoy global cuisine with a desi twist.
When prepared as Desi Beetroot Cream Rice, the addition of fresh cream, milk, and processed cheese creates a luxurious texture while balancing the earthy notes of beetroot. The gentle sautéing of onions and garlic (lehsun) in butter forms a fragrant base, which deepens the overall flavour profile. The use of vegetable stock, added gradually, ensures the rice cooks evenly while developing that authentic, melt-in-the-mouth risotto consistency. This Indian-inspired variation is rich, hearty, and ideal for both weeknight dinners and special meals.
The Indian Beetroot Cheese Risotto stands out for its comforting, cheesy goodness. As the risotto cooks and thickens, the final addition of grated processed cheese enhances its smoothness and gives it a creamy pull. The inclusion of dried thyme adds a subtle herby aroma, balancing the sweetness of beetroot and richness of dairy. This version also pairs well with garlic bread, grilled vegetables, or a crisp salad, making it a versatile main course.
For those who prefer rustic comfort, the Beetroot Khichdi Risotto offers a familiar and homely feel with an upscale texture. Combining the nuttiness of arborio rice with Indian flavours creates a dish that feels both innovative and comforting. The beetroot imparts a beautiful ruby hue while the slow-cooking technique ensures a khichdi-like softness wrapped in risotto-like creaminess. It’s a wonderful way to introduce gourmet elements into everyday meals.
Each ingredient plays a significant role in developing depth and richness. The butter enhances flavour, the garlic and onion add aromatics, and the vegetable stock forms the backbone of the dish by being added gradually—never all at once. This careful method helps achieve the iconic velvety texture of risotto. The beetroot, milk, and thyme come together to build layers of taste that feel comforting yet elegant.
Finally, the addition of fresh cream and cheese at the end gives the dish its finishing touch. These ingredients should be mixed in off the flame to maintain their smooth, creamy consistency. The risotto must be served immediately, as cheese-based dishes tend to thicken and turn chewy when left to rest. Enjoy this colourful, flavour-rich fusion dish fresh off the stove for the best experience, whether you call it Beetroot Risotto, Desi Beetroot Cream Rice, or Indian Beetroot Cheese Risotto.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
24 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
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Total Time
39 Mins
Makes
4 servings
Ingredients
for Beetroot Risotto
1/4 cup fresh cream
1 cup grated beetroot
3/4 cup arborio rice , washed and drained
2 tbsp butter
1/2 cup chopped onion
1 1/2 tbsp finely chopped garlic (lehsun)
salt to taste
3 1/2 cups vegetable stock
1/2 cup milk
1 1/2 tsp dried thyme
3/4 cup grated processed cheese
Method
for Beetroot Risotto
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the garlic and sauté on a medium flame for a few seconds.
- Add the rice and sauté on a medium flame for 2 minutes.
- Add the salt and mix well.
- Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
- Repeat step 5 with the remaining 3 cups of vegetable stock.
- Add the beetroot, milk and thyme, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Switch off the flame, add the fresh cream and cheese and mix well.
- Serve immediately.
Creamy Beetroot Risotto recipe with step by step photos
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To make the Creamy Beetroot Risotto, Heat the 2 tbsp butter in a deep non-stick pan.
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Add the 1/2 cup chopped onion and sauté on a medium flame for 2 minutes.
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Add the 1 1/2 tbsp finely chopped garlic (lehsun) and sauté on a medium flame for a few seconds.
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Add the 3/4 cup arborio rice , washed and drained and salt to taste and mix well, sauté on a medium flame for 2 minutes.
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Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
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Repeat step 5 with the remaining 3 cups of vegetable stock.
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Add the 1 cup grated beetroot, 1/2 cup milk and 1 1/2 tsp dried thyme, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
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Switch off the flame, add the 1/4 cup fresh cream and 3/4 cup grated processed cheese and mix well.
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Serve Creamy Beetroot Risotto immediately.
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Creamy Beetroot Risotto.
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Nutrient values (Abbrv)per plate
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Click here to view Calories for Creamy Beetroot Risotto
The Nutrient info is complete
Payal Parikh 86
April 27, 2011, 1:45 a.m.
This recipe is so unique of combining beetroot with risotto , the creaminess makes it more tasty and delicious.I served this with pasta and garlic bread.
