Beetroot and rioja radish risotto


  • Serving: 4
  • Prep Time: 5 minutes
  • Cooking Time: 25 minutes
  • Total time: 30 minutes
  • Difficulty: **


  • 100g shallots diced
  • 5g chopped garlic
  • 150ml Rioja red wine
  • 300g risotto rice
  • 500ml vegetable stock
  • 500g cooked beetroot
  • 150g butter
  • 150g grated parmesan cheese
  • 10g rioja radish
  • 2g daikon radish


  • Place the stock in a pan with the cooked beetroot and bring to the simmer
  • Remove the beetroot and blend with a little of the stock until a smooth puree 
  • On a medium heat melt 50g of the butter
  • Once melted add the shallots and garlic
  • Cook for a few minutes until tender
  • Add the rice
  • Coat in the butter and cook for 3-4 minutes until the rice starts to turn transparent
  • Add the wine
  • Cook out all of the wine until there is no liquid left
  • Start adding the stock in slowly, cooking out the stock each time
  • Once the rice is almost cooked add in the puree and cook out all the liquid
  • Finish the rice with butter, cheese and 5g of the rioja radish
  • Plate and garnish with the rest of the radish


Beetroot and rioja radish risotto