Date posted: 17/07/2018

Tilda beetroot risotto

  • Serves 4
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Onion, finely chopped 1
Pancetta, diced 100g
Tilda Arborio rice 200g
Beetroot juice 200ml
Chicken stock 200ml
Parmesan cheese, grated 100g
Taleggio cheese, crumbled 75g
Butter, diced 75g
Olive oil 25ml
Pickled beets
Red wine vinegar 200ml
Water 200ml
Beetroot juice 200ml
Olive oil 200ml
Caster sugar 50g
Everyday Favourites cooking salt 5g
Thyme & rosemary 15g
Beetroot, diced 250g
Baby beetroot 100g
Rocket & walnut pesto
Rocket, washed 150g
Basil 50g
Walnuts, roasted & peeled 75g
Parmesan, grated 75g
Olive oil 150ml
Squeeze of lemon 1
Salt & pepper to taste


  1. 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.
Pickled beets
  1. Bring the liquids, sugar and herbs to a simmer, then add the beetroot and cook for 4 minutes.
  2. Remove from the heat and allow to cool in liquor.
Rocket & walnut pesto
  1. Place all ingredients into a blender and roughly blitz.
To garnish
  1. Garnish with micro nettles, rocket, celery, pickled walnuts and Taleggio cheese.
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