Home Recipes Beetroot Risotto

Beetroot Risotto

  • Medium
  • Serves 4

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




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.

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