Beetroot & Fennel Risotto: Recipe



beetroot fennel risotto recipe



beetroot fennel risotto recipe



RECIPES | This beetroot and fennel risotto is a quick and easy dish that you can make in a rice cooker in 20 minutes. For a long time we insisted on cooking risotto the traditional way, but our rice cooker really is such a versatile and clever kitchen appliance. It cooks risotto perfectly every time with a lot less effort than the traditional method.

Preparation Time: 5 minutes / Cooking Time: 20 minutes / Serves: 2


  • 1 cup (250g) carnaroli or aborio rice
  • ½ medium sized beetroot, diced into 1cm cubes
  • 20g fennel, diced
  • 20ml cream
  • chicken stock


  1. Place the rice in your rice cooker.
  2. Add enough to stock to reach the 1 cup mark of the rice cooker.
  3. Add the beetroot, cream and fennel into the rice cooker and place it on the porridge setting for 20 minutes.
  4. Mix the risotto and serve immediately.


You can easily make this dish vegetarian by changing the chicken stock for vegetable stock. You can also cook it the traditional way – it will just take longer.

Lauren has travelled extensively, allowing her to experience different cultures around the world. This has fed her desire to travel and try as many cuisines as possible. Lauren's appreciation for food is grounded in the philosophy that food has a unique way of telling a story about family, friends or struggles. She believes food is a way of preserving culture and the stories of the people behind them. This has inspired her to create recipes and design events that ensure food from different cultures is accessible at home.


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