Flopsy's Beetroot Risotto with Mascarpone Cheese

Flopsy's Beetroot Risotto with Mascarpone Cheese

This recipe is in partnership with Peter Rabbit 2.


  • 2 large beetroots (cooked, peeled and pureed)
  • 1-litre hot vegetable broth
  • 2 cups arborio rice
  • 1 tbsp olive oil
  • Knob of butter
  • 2 shallots, finely chopped
  • 1 clove garlic, crushed
  • ½ cup dry white wine
  • Salt and pepper to taste
  • A dollop of mascarpone cheese
  • 1 tbsp chives, finely chopped


  1. Heat a 24 cm Ingenio Saute pan until the Thermo Spot turns a dark cherry colour. Add the olive oil and butter.
  2. Add the shallots and garlic and saute until translucent. Stir in the rice and coat well in the butter and oil.
  3. Add the white wine and allow to simmer for 5 minutes. Stir well then gradually add a ladle of broth at a time, stirring continuously and waiting for each addition to be absorbed before adding the next.
  4. When you have used 2/3 of the stock add the pureed beetroot and season with salt and pepper to taste.
  5. Add remaining stock until it is all incorporated and the mixture is thick and syrupy.
  6. Total cooking time should be about 20-25 minutes.
  7. Fold in the Mascarpone cheese and garnish with finely chopped chives.
  8. Remove handle and serve at the table in your Ingenio Saute pan.

This recipe is made using the Ingenio 20cm Saucepan (comes in a set) and the 5s Food Chopper.


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