Beetroot and Mascarpone Risotto with Crumbled Wensleydale Cheese

A vibrant vegetarian risotto made with blended beetroot stock, finished with creamy mascarpone, parmesan, and crumbled Wensleydale cheese.

Vegetarian Dinner Main Course Risotto Beetroot

Estimated Nutrition

Calories

746.1

kcal / serving

2984.4 kcal total

Carbs

60.1g

per serving

240.5 g total

Fat

44.6g

per serving

178.2 g total

Protein

26.5g

per serving

105.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Mascarpone

110

Parmesan

grated

tsp

Butter

for serving

200

Wensleydale Cheese

crumbled

GrainsCereals

250

Arborio Rice

Liquids

750

Vegetable Stock

100

White Wine

NutsSeeds

clove

Garlic

peeled and finely chopped

sprig

Thyme

leaves only

handful

Parsley

chopped

Salt

to taste

Black Pepper

to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Beetroot

peeled and roughly chopped

piece

Shallot

peeled and finely chopped

piece

Beetroot

finely sliced

Method

Blend beetroot with half the stock until smooth and bring to a simmer in a saucepan.

Soften shallots, garlic, and thyme in 30g of butter over medium heat.

Stir in the rice and cook for 2 minutes until translucent.

Add the wine and allow it to reduce slightly.

Add the simmering beetroot stock one ladle at a time, stirring until absorbed.

Continue adding plain vegetable stock until rice is tender, roughly 20 minutes.

Off the heat, stir in mascarpone, parmesan, parsley, salt, and pepper.

Sauté beetroot slices in oil and butter for 4 minutes until tender.

Serve risotto topped with sautéed beetroot and crumbled Wensleydale cheese.