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Beetroot Risotto with Kale Chips & Pine Nuts

Beetroot Risotto with Kale Chips & Pine Nuts

In this recipe, the Italian classic risotto is made with beetroots. The wonderfully creamy risotto is crowned with crispy kale chips and toasted pine nuts.

Clock Icon45 min
Star Icon88% liked this recipe (16 reviews)
Lactose freeGluten-freeContains nuts

Risotto:
approx. 10-11 dl water
1 vegetable fond
1 onion
3 garlic clove
1 pkgbeetroots
2 tbspoil
1 pkgRisotto rice
2 tbspwine vinegar
1 pkgdried thyme
1-1.5 tspsalt
0.5 tspblack pepper
3-4 tbspbutter
3 pkgpasta cheese
Kale:
1 pkgkale
1 tbspoil
a pinch of salt
a pinch of black pepper
1 pkgpine nuts

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Creamy Beetroot Risotto with Crispy Toppings

Beetroot Risotto with Kale Chips and Pine Nuts is a colorful Italian-inspired dish that combines silky risotto with earthy beetroot, crispy kale and toasted pine nuts. It is ready in around 45 minutes and makes a beautiful vegetarian-style dinner for busy weekdays, relaxed family meals or entertaining guests.

Why choose Beetroot Risotto with Kale Chips?

The rich flavor comes from grated beetroot, onion, garlic and dried thyme. A splash of red wine vinegar adds brightness, while butter and Grana Padano create a wonderfully creamy finish. Oven-baked kale brings a light crunch to every bite, and toasted pine nuts add a delicious nutty note. Beetroot also provides fiber and beneficial plant compounds, making this dish both nourishing and naturally vibrant. The contrast between the smooth risotto and crisp toppings makes it feel special without requiring complicated cooking techniques.

Easy preparation tips and tasty variations

Keep the vegetable stock hot while cooking so the rice cooks evenly and the risotto develops its creamy texture. Add the stock gradually, stirring often, and wait until most of the liquid has been absorbed before adding more. Do not cook the risotto until it is dry; it should remain soft and slightly loose when served. Watch the kale and pine nuts carefully in the oven, as they become crisp in just a few minutes. For extra freshness, add a little lemon zest before serving, or replace dried thyme with fresh thyme.

Best ways to serve Beetroot Risotto

Serve the risotto immediately in warm, deep plates and top each portion with kale chips and toasted pine nuts. Keep some grated cheese aside for a finishing touch. A fresh green salad, roasted vegetables or a simple cucumber salad make lovely sides. Pair the meal with lemon-mint water or refreshing apple juice.

A colorful and comforting risotto for every occasion

Creamy, satisfying and full of contrasting textures, this beetroot risotto is ideal for both everyday dinners and special meals. Try it when you want a classic comfort dish with a fresh, colorful twist.

The Beetroot Risotto with Kale Chips and Pine Nuts recipe was developed by Yummy's professional chefs and has been tested in Yummy's test kitchen.

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