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Beetroot Risotto – Recipe just for you

Try this delicious Winter Recipe to warm you up

Serves 4


1 litre vegetable stock

500g raw beetroot, peeled and grated

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

350g risotto rice (preferably carnaroli)

100ml dry white wine

Salt and freshly ground pepper

60g mascarpone, plus a few tsp more

3 tbsp butter

100g parmesan or vegetarian equivalent

A few chopped chives

How its done

Heat the stock in a saucepan, throw in the beetroot and keep it warm; it should be just below simmering point. Meanwhile, in a heavy pan, heat the oil and sweat the onion and garlic over a gentle heat until soft, but not coloured. Add the rice, turn up the heat a little, and stir until well coated in the oil. Throw in the wine and stir until the liquid has been absorbed. Now add a ladle of the hot stock, scooping up some of the beetroot bits at the same time, and continue to cook over a medium heat, stirring often, until the liquid is absorbed. Then add a second ladle of stock and beetroot, and again stir until absorbed. Season well with salt and pepper, then add a third quantity of stock and stir in. Keep adding stock in this way until the rice grains are just al dente. Use a splash of boiling water if the stock runs out.

Once the rice is cooked, season well, stir in the mascarpone, butter and cheese, then cover the pan and leave for 3 minutes. Taste and season again if you think it needs it.

To serve, spoon the risotto into bowls, adding a blob more mascarpone if you want, and scatter with chopped chives.