Go Back
Beetroot risotto and balsamic beef

Beetroot Risotto, Balsamic Rump and Horseradish cream

This is our weeknight Risotto recipe with less cheese and butter and a couple of vegetables thrown in. There is also notably no wine, but wine always makes the risotto taste delicious too.
5 from 2 votes
Course Main Course, Rice
Cuisine Italian
Servings 2


  • 150 gm onion chopped
  • 100 gm celery finely chopped
  • 1 clove garlic
  • 200 gm carnaroli rice 1 cup
  • 30 gm butter
  • 40 ml olive oil 2 Tablespoon
  • 1.250 litre chicken stock
  • 100 gm grated parmesan cheese 3 tablesp or as much as you can handle
  • 50 gm butter (extra as much as you want)
  • 20 gm beetroot powder Tablespoons

Rump Marinade

  • 500 gm beef rump diced
  • 20 ml sweet balsamic if not sweet and a teaspoon of brown sugar
  • 1 small garlic clove
  • 20 ml olive oil
  • 5 gm salt
  • 1 Tablespoon chives chopped
  • 2 Tablespoons parsley, flat leaf chopped
  • 120 gm sour cream 1/2 cup
  • 1 tablespoon horseradish Jar


  • Start by putting the cubes of beef into a bowl with the balsamic, oil and salt. set aside out of the fridge
  • Chop the herbs and set them aside too
  • Mix the horseradish into the sour cream and put back into the fridge
  • Melt the olive oil and butter in a wide low sided pot. Add the onion, garlic and celery and rice and move around on medium heat toasting the rice and softening the vegetables. ( add a cup of white wine here if you like.)
  • Start to add the stock a cup at a time , stirring while the liquid evaporates. Keep adding stock until the rice is creamy and has a little firm pebble at it's centre. This will take about 15-20 minutes.
  • Stir in the beetroot powder. The rice should look loose and not too thick. Add a little more stock if it is too thick . You may need less stock or you may need a little more. You can add a bit of boiling water if needed. Add as much extra butter and parmesan as you like and taste before adding salt and pepper, stir well and cover while you sear the beef.
  • Heat a skillet over a high flame till very hot. Add the beef and cook very quickly tossing in the skillet till just browned. Take off the heat and put into a bowl keeping warm and resting for a few minutes
  • Divide the risotto between bowls. Put a little of the steak onto each dish and pour over the juices left in the bowl
  • Top with the sour cream, herbs and some extra parmesan


You can find beetroot poweder at health food stores or some supermarkets