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Beetroot & mascarpone risotto


  • Process the beetroot and stock until well combined. Then transfer to a pot and gently heat.
  • At the same time, heat the butter in a heavy-bottomed pan and gently sauté the garlic and red onion until reasonably tender. Add the rice and gently cook until it begins to change colour, tossing now and again.
  • Then add the wine and reduce heavily until almost dry, stirring continually.
  • Add the beetroot mixture, little by little stirring continually, adding another ladleful once absorbed. Cook until it has just a little bite and most, if not all, of the stock has been added. Then turn off the heat and add the salt, pepper and mascarpone with a few tablespoons of grated parmesan and 2 tbsp chopped parsley. Mix well and taste for seasoning.
  • Serve in individual bowls with extra parmesan and parsley sprinkled on top, if you like.


  • 6 raw beetroot, peeled & diced
  • 2 cups vegetable stock
  • 1 heaped tbsp butter
  • 2 garlic cloves, chopped
  • ½ red onion, finely chopped
  • 225 gm Arborio (risotto) rice
  • 100 ml dry white wine
  • sea salt & freshly ground pepper
  • a few tbsp mascarpone
  • freshly grated parmesan
  • 2-4 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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