Golden beetroot risotto with Wensleydale, sage & lemon

21 Jan 2020
golden beet risotto

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.



If you’re short on time, baking risottos is a great way to give you an extra 20 minutes to do your other jobs as opposed to being chained to the stove adding stock one ladle at a time.

This British take on the classic dish offers a refreshing change and gives you something different to do with your golden beets.


Serves 2



40g butter

½ onion, finely chopped

1 cloves garlic, grated

1 tbsp chopped fresh sage

175g arborio risotto rice

75ml dry white wine

500ml hot vegetable stock

175g peeled and coarsly grated golden beetroot

75g crumbled Wensleydale cheese

Juice and zest of ½ lemon

Black pepper



To serve

More Wensleydale cheese

Finely chopped chives or spring onion

Extra virgin olive oil



Set the oven to 175°C Fan.


Melt 30g of the butter in a small oven proof pot that has a lid over a medium heat. Add the chopped onion and a pinch of salt and cook, stirring frequently, for 7 minutes until starting to soften. Now add the grated garlic and sage and cook for a further 2 minutes.


Add the arborio rice and cook for 2 more minutes, stirring regularly to avoid it sticking. Now add the wine and allow it to reduce in the pan until nearly dry, continuing to stir. Add the grated beetroot and stir through to ensure all the ingredients are evenly distributed.


Now add the stock, a generous grind of black pepper and a good pinch of salt. Allow the risotto to come to simmering point, give everything another stir and then pop the pot in oven, with the lid on, for 20 mins with a good stir halfway through.


After 20 minutes, remove the pot from the oven. Stir well, adding the remaining 10g of butter, the crumbled cheese, the lemon zest and juice and a healthy grind of black pepper. Taste for seasoning and add a little more salt if you feel it needs it.


Serve in bowls topped with a little more Wensleydale, chopped fresh chives or spring onions and a drizzle of extra virgin olive oil.

Recipe type: