Beetroot Risotto with Mascarpone and Orange

January 27, 2026

A vibrant Valentine’s risotto with earthy beetroot, creamy mascarpone, and bright citrus notes, finished with truffle oil and candied walnuts.

250g fresh beetroot, peeled and finely diced
600ml vegetable stock, kept warm (but worth making up 1 litre incase you need a little extra)
150g Arborio rice
1 medium shallot, finely minced
1 clove garlic, minced
100ml dry white wine
75g mascarpone cheese
30g Parmesan cheese, finely grated
Zest of 1 large orange
2 sprigs fresh thyme
15ml truffle oil
15ml olive oil
Sea salt and black pepper

Preheat oven to 180°C (160°C fan). Line a baking tray with baking parchment.
Warm honey and sugar in the microwave for 20 seconds to soften. Add olive oil, thyme, and salt, then mix until combined. Toss walnuts in the mixture.
Spread on tray and roast for 12–15 minutes, stirring halfway, until golden.
Cool completely. Store in an airtight container for up to 3 days.

Heat olive oil in a heavy-based pan over medium heat. Cook shallot for 2–3 minutes until soft, then add garlic for 30 seconds.
Add rice and diced beetroot, stir for 1–2 minutes until the rice is slightly translucent at the edges.
Pour in wine and stir until absorbed.
Add warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more.
Continue adding stock one ladle at a time as each addition absorbs.
After 16–18 minutes total, the rice should be tender but still slightly firm. Remove from heat.
Stir in mascarpone, Parmesan, orange zest, and thyme leaves. Season with salt and pepper.
Divide between two warm bowls. Drizzle with truffle oil and top with candied walnuts.