Beet and Spinach Risotto

This is quick mid-week meal is a great way to use up any stray cooked beets in your fridge.

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1 onion, sliced thinly
4 cloves garlic, minced
2 cups risotto rice
1 cup dry red wine
8 cups water, hot
4 beets, boiled, peeled and cut into a medium dice
1 bag spinach, roughly chopped
1 orange, zest and juice
1/2 cup walnuts, toasted and roughly chopped
1/3 cup olive oil


  1. In a large wide frying pan heat a glug of olive oil over medium heat
  2. Add the onion and garlic with a big pinch of salt and sweat until soft
  3. Add the risotto rice and let toast for 1-2 minutes
  4. Add the red wine and start stirring. Cook until completely absorbed
  5. Add a ladle full of the hot water at a time stirring regularly between additions, adding the next ladle full only when the last one has been fully absorbed
  6. When the rice is tender but still holding its shape, add the beets and spinach and stir to combine. Taste and adjust seasoning as desired.
  7. In a small bowl combine the walnuts, orange zest, and olive oil with a pinch of salt and spoon over the top of the risotto just before serving