Jump to content
Home > Recipes > Beetroot Risotto
Beetroot Risotto

Beetroot Risotto

Pickled beetroots, Arborio rice, taleggio & parmesan cheese, rocket & walnut pesto.

  • Medium
  • Serves 4





  • 1 onion, finely chopped
  • 100g pancetta, diced
  • 200g Tilda Arborio Rice
  • 200ml beetroot juice
  • 200ml chicken stock
  • 100g parmesan cheese, grated
  • 75g Taleggio cheese, crumbled
  • 75g butter, diced
  • 25ml olive oil

Pickled Beets

  • 200ml red wine vinegar
  • 200ml water
  • 200ml beetroot juice
  • 200ml olive oil
  • 50g caster sugar
  • 5g salt
  • 15g thyme & rosemary
  • 250g beetroot, diced
  • 100g baby beetroot

Rocket & Walnut Pesto

  • 150g rocket, washed
  • 50g basil
  • 75g walnuts, roasted & peeled
  • 75g parmesan, grated
  • 150ml olive oil
  • Squeeze of lemon
  • Salt and pepper


  1. For the Risotto - Sweat off the onion and pancetta in olive oil for 2 minutes, then add the Tilda Arborio Rice & continue to cook for a further 2 minutes.

  2. Add the beetroot juice and chicken stock, bring to a boil, then turn down heat, cover and cook for exactly 12 minutes.

  3. Take off the heat, beat in the parmesan cheese, the Taleggio cheese and butter, then season.

  4. For the Pickled Beets - Bring the liquids, sugar and herbs to a simmer, then add the beetroot and cook for 4 minutes.

  5. Remove from the heat and allow to cool in liquor.

  6. For the Rocket & Walnut Pesto - Place all ingredients into a blender and roughly blitz.

  7. Garnish with micro nettles, rocket, celery, pickled walnuts and Taleggio cheese.