Veggie of the month, veggie in the spotlight ...

For our health, and that of our planet, we put a fruit or seasonal vegetable in the spotlight every month. The lucky winner is featured in several delicious recipes. Discover them here!

A risotto to put colour in your cheeks

In February, it’s time to warm up! What could be better than a yummy risotto to stay snug? And we’ve found the secret ingredient for a dazzling, delicious twist on this traditional recipe: beetroot!

Accompanied by Vita®-certified chicken in this hot dish, it’s a taste sensation. This brightly coloured vegetable of the month continues to cause a stir!


Preparation time: 15 min. + cooking time: 22 min.



Serves 4:

  • 300 to 350 g beetroot (1 large or 2 to 3 small)
  • 250 g thin carrots
  • 160 g peas (frozen)
  • 1 onion
  • 1 chicken fillet
  • 200 g arborio rice
  • 2 cubes chicken stock
  • 3 tbsp. olive oil
  • 20 g butter
  • 4 sprigs basil
  • salt and pepper



  1. Peel and grate the beetroot. Peel the carrots and cut into thin slices. Chop the onion finely.
  2. Dice the chicken and brown over a high heat in a large frying pan with olive oil. Remove using a slotted spoon when nice and golden.
  3. Put the onion in the same pan and brown over a gentle heat for 2 mins. Add the beetroot, mix for one 1 min., then add the rice. Brown for 2 mins, then pour in 7 dl of hot stock (water + cubes) and the carrots. Bring to the boil, cover and leave to simmer over a gentle heat for 18 mins.
  4. Remove from the heat, then add the butter, peas and diced chicken. Leave to rest for 2 mins; mix and season to taste. Serve immediately, garnished with basil.

Tip: You can replace ¼ of the stock with white wine.