Wholesome Cook

{Day 8} Beetroot and pine nut risotto with Chevre dressing

And on the topic of rice… Pretty isn’t it?

So pretty in fact that I couldn’t get myself to eat it after taking the photos. I just sat there, stared at it and smiled for a few minutes. Then I ate it.

When I received the invitation to take part in the challenge, straight away I thought of incorporating beetroot into one of my recipes because of its pinkness – pink is breast cancer awareness colour. I’ve gone out on a limb with the fish balls in masterctock jelly, so I needed to play it somewhat safe with the beets, I thought.

My Mum makes a killer beetroot mash, I’m a self-professed beetroot and goat’s cheese fan and Mr Chipconnoisseur loves risotto, so it was only logical to combine all of our favourites into one dish. I didn’t want to mix the goat’s cheese into the risotto because the flavour would have gotten lost a little. Instead I got some marinated goat’s Chevre, mashed it up a little and drizzled around the edge of the plate for a sophisticated look and more measured flavour bursts.

And it was amazing. As good as it looked if not better. And I love how the Nick Munro designer jelly mould turns otherwise ordinary looking (but great tasting) food into little masterpieces. This is the only way to serve this dish – go and get yourself a cone and support a good cause!

Tune in tomorrow for a great jelly for the kids to get involved with – last day of NSW school holidays calls for a bit of fun!


Each comment on the Royal Selangor Get Your Jelly On challenge posts on my blog (Day 1, Day 2, etc)  is your entry to win an Olympus VG-110 camera. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.

Serves 2 as a starter

Beetroot and pine nut risotto with Chevre dressing

If you can’t get marinated Chevre, simply buy the log kind then break it up into a jar, add a couple of garlic cloves sliced in half, a sprig of thyme and enough good quality light olive oil to cover. It will keep in the fridge for a couple of weeks. You can put the beets on while you’re cooking the risotto, but I like to make the mash first in case the beets cook too slowly.

For the risotto:

  • 1/2 cup arborio rice
  • 300ml vegetable // or chicken stock
  • 1/2 a large onion (90g chopped)
  • 10g butter
  • 1/4 cup pine nuts, toasted

For the beetroot mash:

  • 2 small beetroots (150g total)
  • 10g butter
  • 1 tsp plain flour
  • 1/2 tsp lemon juice
  • 1/2 tsp white pepper

To serve:

  • 1/4 cup crumbled Chevre in oil (see note above)
  • a handful of pea sprouts, stems trimmed
  • 1 tsp gound black pepper
  • (oil spray to grease the moulds)

To make the mash: place trimmed but unpeeled beets in a small saucepan and cover with cold water. Bring to a boil then cook for about 20-30 minutes or until tender – check by piercing with a knife. Drain and using plastic gloves slide the skins off and trim the ends with a knife.

Chop beets into small chunks, place in a measuring jug  and process in a food processor or whith a handheld blender until smooth.

Heat butter in the same (wiped dry) saucepan. Add flour and whisk quickly to make a simple roux. Pour in the beetroot and cook on medium high heat, whisking for about 5 minutes. Season with lemon juice and white pepper. Set aside.

To make the risotto: melt butter in a saucepan over medium heat. Add onion and cook, stirring, until just translucent. Add rice and cook stirring for about 3 minutes – stirring is very important, so don’t let it cook unattended.

Add a quarter (75ml) of stock to the rice at a time, stirring vigorously and let it simmer until most of the stock has been absorbed. Repeat until all stock has been used. Check rice for tenderness, it should be al dente (to the tooth) but not undercooked.

Add beetroot mash and pine nuts to the risotto and mix well.

To serve: spoon risotto into the cones greased lightly with oil spray and invert them onto a plate. Lift off the moulds gently. Spike with trimmed pea sprouts and drizzle around with Chevre dressing. Sprinkle some pepper onto the dressing as a final touch. Enjoy.


Timothy R October 8, 2011 at 8:34 am

Hey there, I’m new to your blog but love this recipe and your creativity, I will go back this weekend and look through all your other jelly mould posts too! Good work!

Anne S October 8, 2011 at 8:36 am

Hi Martyna, this looks so good!!! Like you, I’m a fan of beetroot but would have never thought of putting into risotto! Great idea, as always coming from you. Wonder what the kids’ fun creation will be…

Wholesome Cook October 8, 2011 at 11:13 pm

Come back tomorrow and you shall see… lots of fun!

Sharni October 8, 2011 at 8:37 am

The mould definitely makes the rich pink risotto look great on a plate… and I like the green garnish, breaks up the start deep purple /pink of the beets. Great idea again!

ChopinandMysaucepan October 8, 2011 at 9:21 am

This must be one of the best looking risotto I’ve seen! I think beetroot is such an under-rated ingredient when it is so versatile, especially by using its vibrant red colour like you have done here!

Wholesome Cook October 8, 2011 at 11:12 pm

Thank you so much! :-)

Rufus' Food and Spirits Guide October 8, 2011 at 9:39 am

Oh now you’re just showing off! Seriously, looks awesome.

Wholesome Cook October 8, 2011 at 11:11 pm

LOL! I’m afraid there’s more where this one came from! ;-)

Laura (starloz) October 8, 2011 at 11:42 am

omfg, gimme gimme!

Wholesome Cook October 8, 2011 at 11:10 pm

Haha thanks Laura! There are some leftovers… only about 2 spoonfulls though.

Ms. Veronicas October 8, 2011 at 12:17 pm

This really looks awesome. I’m not a fan of beetroots, but I love risotto and I think the earthy beet would work well. Have to try it and thank for sharing.

leaf (the indolent cook) October 8, 2011 at 12:29 pm

It’s like a pretty little tree! Great presentation.

Wholesome Cook October 8, 2011 at 11:09 pm

Indeed! :-)

Ninazsyafinaz October 8, 2011 at 1:12 pm

This is so pretty..the color..fuhh..cant get of my eyes from it!! Good work dear!

sara (Belly Rumbles) October 8, 2011 at 1:18 pm

What gorgeous colours, the green against the dark pink, lovely!

Wholesome Cook October 8, 2011 at 11:08 pm

I really liked the contrast too. When I first thought of the beetroot risotto I pretty much knew that the green would break up the colours perfectly well. especially in a cone shape presentation.

anna October 8, 2011 at 1:58 pm

All my favourite things in a risotto! Yum. Keep the recipes coming… :)

Wholesome Cook October 8, 2011 at 11:07 pm

Thanks Anna, mine too!

Nic October 8, 2011 at 4:10 pm

Great post and what a wonderful idea for a risotto, I would have never thought of combining the two!

rsmacaalay October 8, 2011 at 8:15 pm

Very vibrant colours, definitely a risotto to try

Three-Cookies October 8, 2011 at 9:02 pm

Nice, yet again! You are on the roll! Beetroot risotto is nice to eat and look at

Ali October 8, 2011 at 9:09 pm

Wow!! looks amazingly deliciously. Really craving for it. Who would have thought of beetroot and risotto would got me salivating this much :)

Wholesome Cook October 8, 2011 at 11:06 pm

I know, right? It is amazing!

Sarah October 8, 2011 at 9:47 pm

Hey Marty, only just got a chance to check out your posts and can I say: OMG!!!! They are amazing! You are amazing! So outside the square!

Kamila October 8, 2011 at 9:49 pm

Hej, Martyna! Great recipe, the beetroot mash is very Polish we used to have it too. Good idea to add this to rice to make risotto. Beautiful pictures.

Wholesome Cook October 8, 2011 at 11:05 pm

Thank you Kamila!

muppy October 8, 2011 at 10:13 pm

Gorgeous, what a great plan of attack! i would never be able to come up with so many ideas.

Wholesome Cook October 8, 2011 at 11:04 pm

Thanks Muppy! I’ve always been a creative soul :-)

Edyta October 8, 2011 at 11:51 pm

How very creative of you. Off to see your other posts!

Gisele October 9, 2011 at 2:51 am

this looks stunning! And what an excellent idea for a risotto.

Sissi October 9, 2011 at 3:17 am

Beetroots are such amazing vegetables and you are such an amazing, creative cook!

foodandtools October 9, 2011 at 8:10 am

Love the idea of using the jelly mould for the risotto. Very colourful and I love beetroot.

kezzas October 9, 2011 at 9:43 am

I’ve been hanging out for your risotto with great expectations and you’ve still managed to surprise me!!! Looks amazing & so so tasty. Can’t wait to try :-)

Angie's Recipes October 9, 2011 at 9:01 pm

This looks almost too pretty to break it down and eat! Well done!

Roxana B October 10, 2011 at 5:11 am


tc October 10, 2011 at 11:14 am

the color is amazing

overalycheemartini October 10, 2011 at 2:37 pm

This one looks yummilicious!!! Love it!

Joshua Hudson October 11, 2011 at 11:53 am

I like the green accents. Beautiful!

Vivian - vxdollface October 12, 2011 at 3:41 pm

Looks like a pretty mound straight from the garden :) great contrast of the beet red and green pea sprouts

Sharon-Rose October 13, 2011 at 1:41 pm

This looks amazing and what an unusual combination… risotte and beetroot… never thought of it. It looks yummmm!!

Sandy October 14, 2011 at 6:46 am

Beets and goat cheese are a perfect combination of flavors.

Jenny B (@jennygymbunny) October 14, 2011 at 7:02 am

I love beetroot risotto with goats cheese (or sometimes with a tsp of creamed horseradish) but that is just STUNNING!!! the contrast of the green pea shoots, wow!

That would just be a perfect veggie option rather than the standard tomato & veggie pasta (with a bit of cheese if you’re lucky).

probably my fav taste spotting find to date! (had to share on facebook too! & might just have to tweet the post too!) Everyone should see this!

Zoe Roberts October 14, 2011 at 7:49 am

Alex would go nuts for this, he loves beetroot. Looks like I’ll be stealing this recipe. Doubt mine will look as pretty though

Amber October 15, 2011 at 2:53 am

I love the color in this dish! It’s gorgeous

Sarah O. October 15, 2011 at 3:27 pm

The little cones are just so cute!

Mary October 17, 2011 at 9:04 am

Chevre is SO. GOOD. And served this way, it must be doubly scrumptious!

jasmine1485 October 18, 2011 at 4:36 pm

Very cheffy plating :) I’m loving the colour contrast between the beetroot and pea sprouts ( I love snow pea sprouts in salad, yum!)

Lenna (veganlenna) October 19, 2011 at 4:36 pm

Oh, the prettiest risotto ever! I love red beets and they are very tasty in risotto or pasta dishes.

Jessy (squeezetheday) October 21, 2011 at 6:24 am

Wow! I love the bright colour!

Edyta October 25, 2011 at 11:31 am

The colour is fantastic!

Ming October 26, 2011 at 4:49 am

Pretty colors. Will have a hard time eating something as beautiful as that, too.

Sharn October 30, 2011 at 2:41 pm

Loving the pink!! So pretty. And goat’s cheese!! *drool* I just got back from France a month ago and I’m still craving/missing the food. This takes me back.

Made for Sharing: Your Healthy Autumn Comfort Recipes | food to glow November 2, 2011 at 4:41 am

[…] Beetroot and pine nut risotto with Chevre dressing from Martyna. Stunning photo! […]

Lisa November 13, 2011 at 12:17 pm

Food porn!

Georgia Rose April 10, 2012 at 5:52 am

My boyfriend and I found this recipe via foodgawker and made this last night to celebrate/mourn our last night together for a few weeks. It was absolutely delicious, thank you for the recipe! I have the leftovers in my bag right now to eat at the airport- triple bagged to avoid any beetroot spill disasters :)


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