No.9 Red Wine & Beetroot Risotto

What do you do with that left over bottle of red wine? Sure you can pour it down the sink but how about making a blood red risotto. Suprisely for the volume of wine in the recipe it doesnt taste of alcohol after cooking and it would work great as a starter to an italian themed dinner.

The beetroot when roasted gives a solid different texture against the soft rice. Grated goat cheese balances both these rich flavours. This does not claim to be an italian meal but it just hits that right note. Plus it looks awesome.


Time: 1 hour               Serves: 3-4 as a main

200g of Risotto Rice

1L of vegtable Stock

1 glass of red wine (250-400ml will do)

1 red onion

4 Beetroot

50g of Hard Goats Cheese


  1. Peel the beetroot and cut like you would a lemon wedge. Aiming for 6 wedges per beet.
  2. Coat the beets in oil and roast for 35 minutes or till they are crispy.
  3. Dice the red onion cook in the frying pan till softened.
  4. In a frying pan coat the rice grains in a little oil and gentle toast for 1 minute
  5. Add a little stock followed after a minute with all the red wine
  6. Slowly add in the more stock once it is absorbed. Stirring regularly.
  7. Keep following this process of adding stock once it is absorbed and stirring regularly.
  8. This should take about 15-20 minutes but check that the rice is soft with a slight bite.
  9. Serve, cover in grated goat cheese and place roasted beetroot on top



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