30 Minute Risotto-Style Beetroot Pasta

This amazing Beetroot Pasta comes together in less than 30 minutes. The beets give it its striking red colour. The pasta is cooked risotto-style for a wonderful creamy texture with bite.

Course Dinner
Cuisine American
Keyword Beetroot Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Regina


  • 4 cups chicken broth
  • 3 tablespoons butter divided
  • 1/2 medium onion chopped
  • 2 medium beets diced into small pieces
  • 1/2 pound short spiral pasta I used Fusilli
  • 2 sprigs parsley chopped
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese
  • salt & pepper


  1. Bring the chicken broth to a boil in a medium saucepan, then turn heat to low to keep the broth hot.
  2. In a large nonstick skillet melt 2 tablespoons of butter over medium-high heat. Add the chopped onion and cook until they are starting to brown.
  3. Add the diced beet and pasta to the skillet and cook while stirring until pasta is starting to look toasty (about 5 minutes).
  4. Add 1 cup of hot broth at a time and stir constantly. Wait until almost all the broth is absorbed before adding more broth. Cook until pasta is tender but still firm (about 10-15 minutes). There might be some leftover broth.
  5. Remove skillet from heat and stir in remaining 1 tablespoon of butter, chopped parsley, garlic powder, and Parmesan cheese. Season with salt & pepper to taste.
  6. Serve pasta hot with extra parsley and Parmesan as desired.