You can be spoiled for choice in Paris. It makes deciding what to cook so difficult! Whether I go to the supermarket, the local green grocer or the market, my mind boggles at the ingredients that are just sitting there. Every week I find something I have never seen before. This week I was attracted to golden beetroot. Such a lovely vegetable. with orange/red coloured peel and a bright yellow inside. I had seen a fabulous recipe by Philip Johnson owner of  Ecco Bistro in Brisbane using the golden beetroot, so I adjusted it a little and made a fabulous Red and Golden Beetroot Risotto.

When I make the candied walnuts I always make extra, this allows for all that nibbling that goes on while you are in the kitchen and others are visiting and leaves some for another time. I have posted the recipe for the walnuts in an earlier post on everydaycook.

Recipe for red and golden beetroot risotto with pickled golden beetroot and candied walnuts.

Pickled Golden Beetroot:
50ml white wine
80ml (1/3 cup) white wine vinegar
80g caster sugar
a pinch of saffron threads
3 baby golden beetroot, peeled

Candied Walnuts:

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2 tablespoons olive oil
1 tablespoon unsalted butter
4 golden shallots, sliced
2 garlic cloves, crushed
500g (2 1/3 cups) risotto (arborio) rice
500ml (2 cups) vegetable stock, boiling
1 cooked red beetroot
200ml red wine
50g freshly grated parmesan cheese
3 tablespoons unsalted butter
1 large golden beetroot, cooked in boiling salted water until tender, cooled,
peeled then diced into 1cm pieces
sea salt and freshly ground black pepper
100g (1 cup) candied walnuts
a few slices goat’s cheese for garnishing

To pickle the golden beetroot, put the white wine in a small saucepan and bring to the boil. Reduce the heat and simmer until the wine reduces slightly. Add the vinegar, sugar, saffron and 125ml (½ cup) water, stirring until the sugar has dissolved. Remove from the heat.

Use a very sharp knife to thinly slice the beetroot. Put the slices in a non-reactive bowl and pour over the pickling liquid. Set aside to cool to room temperature. The beetroot is best pickled the day before use.

Place the golden beetroot in a pan and cook until tender and then dice into small pieces.

To make the beetroot risotto, heat the olive oil and butter in a heavy-based saucepan over medium heat. Add the shallots and garlic and gently sweat for 8-10 minutes, or until the shallot are soft and transparent. Add the rice and stir until the rice is well coated with oil. Reduce the heat to low.

Meanwhile, blend the cooked beetroot with the chicken stock to make a bright red liquid.

Add the red wine to the rice and stir briefly. Allow the risotto to cook until the wine is almost completely absorbed by the rice before adding 250ml (1 cup) of the combined vegetable stock and beetroot juice. Allow the risotto to cook until the stock is almost completely absorbed by the rice before adding another 250ml (1 cup) of stock. Continue to gradually add stock, stirring frequently, until the rice is almost cooked.

Fold in the parmesan, butter and diced golden beetroot. Season to taste with sea salt and black pepper.

To serve, divide the risotto among serving bowls. Garnish with the pickled golden beetroot, candied walnuts and a slice or two of goats cheese. Drizzle with a little extra virgin olive oil and finish with a grind of black pepper.


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