Making a creamy beetroot risotto at home is easier than you think - the secret lies in both technique and the right pan. This vibrant beetroot risotto with lemon and stracciatella shows you how to build flavour, achieve the perfect al dente rice, and emulsify butter and cheese into that silky, restaurant-quality finish. The Season Tri-ply Sauté Pan is ideal for risotto - its wide base gives maximum contact for even cooking, while its perfect depth allows you to toss the rice confidently and emulsify the final ingredients without spills.
Number of servings: 4
Cooking time: 2 hours
Preparation time: 1 hour
Ingredients
Beetroot: 2, unpeeled
Vegetable stock: 1L (to cover the beetroots)
Onion: ½
Shallot: 1
Arborio risotto rice: 250g
White wine: ½ cup
Lemon zest: 1
Lemon juice: 1
Brie cheese (optional): 100g
Grana Padano cheese: 50g
Cold butter: 40g
Stracciatella (or burrata): 150g
Salt and pepper: to taste
Method
Prepare the beetroot:
Wash the beetroot thoroughly, brushing off any soil, and rinse well. Trim off the stems, chop them into chunks, and place both the whole beetroots and stems into a saucepan. Cover with roughly 1L vegetable stock, bring to a boil, then reduce to a simmer. Cook for about 1 hour, until a paring knife slides into the centre of the beetroot easily — they should be soft but not mushy.
Allow the beetroots to cool slightly, then peel off the skins. Strain the vegetable stock into a clean saucepan and set aside.
Blend the peeled beetroot with 50ml of the stock using a hand blender to create a smooth purée. Keep the stock hot over a low simmer — this will be your cooking liquid for the risotto.
Start the risotto base:
In the Season Tri-ply Sauté Pan, heat a little olive oil over medium-low heat. Add the chopped onion and shallot, then sweat gently for 5–10 minutes until soft and translucent.
Stir in the Arborio rice and toast for 3–5 minutes, ensuring each grain is coated with oil and lightly warmed through.
Increase the heat to medium-high, pour in the white wine, and cook until it has fully evaporated.
Stir in the beetroot purée, followed by a ladle of the hot stock. Reduce the heat to medium-low. Keep stirring gently, scraping from the edges of the pan and folding to the centre. Once the liquid is absorbed, add another ladle of stock. Continue this gradual process for about 15 minutes, always waiting for the stock to absorb before adding more.
At the end of cooking, start tasting the rice every other minute. You’re looking for grains that are soft on the outside but still with a slight bite in the centre (al dente).
When the rice is ready, stir in the lemon zest and juice. Add the brie (if using), Grana Padano, and cold butter. Toss or stir vigorously — the depth of the sauté pan is perfect for emulsifying the cheese and butter into the rice, giving you a rich, creamy consistency. Season with salt and pepper to taste.
Spoon immediately into warm bowls, topping each serving with generous spoonfuls of stracciatella (or burrata). Serve at once while creamy and hot.
