Tilda beetroot risotto
Make tilda beetroot risotto with this easy recipe! Simple ingredients and a delicious result everyone will love. Try it today!
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Cooking tools:
- Blender
- Saucepan
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Mixing bowl
- Spoon
- Colander
- Pot
- Tongs
- Ladle
- Kitchen towel
- Airtight container
- Serving bowl
- Plate
- Grater
- Kitchen timer
- Spatula
Ingredients
- Risotto
- 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 Olive oil
- 50g Caster sugar
- 5g Everyday Favourites cooking 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
- 1 Squeeze of lemon
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