Harvest Garden Beetroot & Baby Spinach Risotto

from Chef John Carrol at Hummingbrid Eco Retreat

A light and luscious risotto to warm the cockles; and the colour is fabulous. You could pick up your beetroot, onions and spinach from Peninsula Fresh Organics, Benton Rise Farm, or Tullys Corner Store.  Also try substituting the parmesan with a hard cheese from Red Hill Cheese or Main Ridge Dairy. Yum!

Serves: 4 people


2 large Hummingbird Retreat Beetroots

2 cups Aborio rice

½ cup white wine

1 litre veggie stock

1 tbs oil

1 Hummingbird Retreat Onion

2 cloves garlic

2 springs thyme/rosemary


50g butter

60g parmesan

3 large handfuls Spinach



Boil beetroots. Once tender peel and then puree in a blender until they form a paste consistency. Put to the side.

In a fry pan, heat oil and sauté onions, garlic and herbs, until onions become soft and transparent.

Add rice, toast for a further few minute. De-glaze with wine and stir continuously, so it doesn't stick to the bottom of the pan.

Add warm vegetable stock one ladle at a time, continuously stirring until all liquid is absorbed by rice, around 10-15 minutes.

Just before rice is cooked add beetroot puree, stir well, cook for a further 2 minutes then add butter and parmesan, spinach and season.



If your hands become stained during preparation and cooking of beetroots, rub some lemon juice over them to help remove the colour.

Matched Beverage

2012 Prancing Horse “the pony” Chardonnay (organic)

About Harvest Garden Restaurant at Hummingbird Eco Retreat

Harvest Garden Restaurant has recently been named the winner of the 2014 Mornington Peninsula Shire’s Best Bites Award. We provide a selective menu dependent upon the seasonal harvest from our extensive edible gardens.

Our Restaurant features a high-pitched roof with exposed beams, recycled timber tables and a blue-stone fireplace. The expansive views into the fern gully further enhances the ambience of our beautiful venue.


183 Arthurs Seat Road, Red Hill

03 5989 2504


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