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 Beetroot Risotto

1 onion
30g butter
2 tbsp olive oil
400g fresh beetroot, peeled and cubed
2 garlic cloves, finely chopped
leaves from 2 sprigs thyme (optional)
1 pint chicken or vegetable stock
250g risotto rice
125ml vermouth or white wine
11-g parmesan finely grated


Heat the butter & oil in a large pan over a medium heat.

Add the chopped beetroot, onion, garlic and thyme leaves.

Cook gently for 3 minutes until the onion has softened but not browned.

Meanwhile in another pan, heat the stock to simmering point.

Add the rice to the pan with the vegetables and stir to coat all of the grains in the buttery mixture.

Cook, stiring, for another couple of minutes until ther grains begin to look translucent.

Add the vermouth or white wine to the rice and veg pan and allow it to bubble up and reduce slightly.

Add a ladelful of the simmering stock to the rice and stir until of the liquid has been absorbed.

Continue adding the stock, a ladelful at a time, as the liquid is absorbed, stirring between each addition.
Stir constantly, cook until the rice is tender but still has a little bite. It will take aprox 20 minutes.

Add the cheese.

Season to taste and serve immediately.

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