Beetroot, Roasted Hazelnut, Thyme and Philadelphia Risotto
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  • Prep time 15 '
  • Total time 35 '


  • 350 g Arborio or Carnaroli rice
  • 1 large banana shallot, peeled and finally chopped
  • 2 large beetroot, peeled and finally diced
  • 1 tbsp balsamic vinegar
  • 1 l good vegetable or chicken stock
  • 125 ml white wine
  • 100 g Philadelphia Light
  • 50 g butter
  • 50 g toasted hazelnuts
  • 2 springs fresh thyme, leaves only
  • 50 g parmesan
  • 2 tbsp olive oil


  • Heat up the stock and leave on the stove to keep warm.
  • Put the olive oil in a shallow but wide sauce pan and add in the diced shallot and beetroot. Allow to soften for 5-6 minutes and for the beetroot to dye the shallot. Add the balsamic vinegar, coating the beetroot and shallot. Now add in the risotto rice, along with the thyme. Stir to coat each grain well in the juices from the pan.
  • After a few minutes, add in the white wine and allow to be absorbed by the rice. Once all the liquid had been absorbed, start to add the stock a ladleful at a time. Stir the risotto all the time allowing the starch to be released from the grains.
  • Once most of the stock has been used and the risotto is al dente, (this will take about 15-18 minutes), season well. Crush the hazelnuts lightly and stir half through the risotto followed by the Philadelphia.
  • Garnish with shavings of Parmesan and the rest of the hazelnuts.


Nutritional Information

Typical values Per recipe
Energy 11059.0 kj
Energy 2641.0 kcal
Fat 124.4 g
Carb 305.2 g
Protein 64.0 g