Beetroot spelt risotto (TM)

From Cookipedia

This unusual risotto is based on a recipe by Heston Blumenthal in his book Heston Blumenthal at Home and has been adapted for making in a Thermomix. The mustard vinaigrette, pickled beetroot, acidulated butter, and horseradish cream can be made a day or two in advance and it is worth the effort as it is so delicious!

For the mustard vinaigrette

Beetroot spelt risotto (TM)
The new Thermomix TM5 (2014)
Servings:4 as as first course or accompaniment, 2 as a main
Calories per serving:956
Ready in:3 hours, 30 minutes
Prep. time:1 hour, 50 minutes
Cook time:1 hour, 40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:11th September 2014

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Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. For the mustard vinaigrette
  2. Place all of the ingredients into the bowl, except for the seasoning 10 seconds / Speed 8
  3. Season to taste and mix 3 seconds / Speed 5
  4. Reserve in a sealed container in the fridge until needed
  5. For the acidulated butter
  6. Give the bowl a wipe with kitchen paper
  7. Add the onions, wine and vinegar 5 seconds / Speed 7
  8. Scrap down the bowl
  9. Cook at Speed 1 / Temp Varoma / MC Off until the liquid has reduced by about three quarters - this could take up to 15-20 minutes
  10. During this time, scrap down the bowl a couple of times and check the liquid level - it will be impossible to be really precise because of the inclusion of the onions
  11. Remove the bowl from the body of the Thermomix and allow to cool - alternatively, if you have too much time on your hands, you can just leave the bowl where it is and start the next stage once the temperature drops to 50° C
  12. Attach the Butterfly to the blade
  13. Set for 4 minutes / Speed 3 / 50° C
  14. Gradually add the cubed butter through the hole in the lid (but keep the lid on between additions)
  15. You will hear when the butter cubes have been emulsified when the whisking sounds less noisy - obviously the colder the butter, the longer it will take
  16. If necessary emulsify for a minute or so longer
  17. Leave to rest for 20 minutes at room temperature
  18. Push through a very fine sieve agitating the solids with the spatula - you should left with a very small amount indeed of solid matter
  19. Pour into a small bowl and refrigerate until required
  20. For the pickled beetroot
  21. Whisk the vinegar, sugar and salt together by hand in a small bowl
  22. Add the cubed beetroot and set aside in the fridge for at least 30 minutes
  23. For the creamed horseradish sauce
  24. Using a clean bowl, grate the horseradish with the water, vinegar and lemon juice 12 seconds / Speed 6-8-10
  25. Scrape down the bowl

Serving suggestions

This risotto also goes well as an accompaniment to fish and roasted game birds, in which case leave out the salad leaves and vinaigrette if desired


Use chicken stock instead of vegetable if preferred

Chef's notes

The optional soy lecithin for the vinaigrette is to emulsify the other ingredients, ie the sauce will not separate during storage

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