Beetroot Risotto | Tilda Professionals
Beetroot Risotto with pickled beetroots, Taleggio cheese, and rocket walnut pesto. Serves 4, medium difficulty. Perfect for a flavorful dinner.
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 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
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