Blood Moon Risotto (Beetroot, Red Wine & Crisp Black Pudding)

This is risotto with theatre. The base is classic - onions softened in olive oil, rice toasted, wine to deglaze, then the slow, soothing rhythm of stock ladled in. The twist is beetroot: it melts into the grains, giving a deep, gem-bright hue and gentle earthiness that plays beautifully with black pudding’s savoury richness. A final “vow of richness” (Parmesan and extra-virgin olive oil) meets the cleansing flick of red wine vinegar so the dish finishes creamy, not cloying. It’s indulgence with edges - exactly what a good party dish should be.

And if you’re building a candlelit table of Halloween recipes, this bowl looks like it belongs under a blood moon: crimson, glossy, with black-crisp shards and pomegranate seeds glinting like little embers.

Ingredients (serves 4)

For the risotto

• 2 tbsp extra-virgin olive oil

• 1 small onion, very finely diced

• 1 small carrot, very finely diced (optional, for sweetness)

• 2 garlic cloves, finely chopped

• 320 g arborio rice

• 200 ml dry red wine

• 1.2 litres hot vegetable or light chicken stock (kept at a gentle simmer)

• 250–300 g cooked beetroot, coarsely grated

• 50 g finely grated Parmesan (plus extra to serve)

• 1–2 tbsp extra-virgin olive oil (to finish)

• 1–2 tsp red wine vinegar (to taste)

• Fine sea salt & black pepper

For the crown

• 200–250 g black pudding, skin removed, crumbled

• 1–2 tsp olive oil or a small knob of butter for frying

• 4 tsp crème fraîche or thick yogurt (optional, for serving)

• Seeds from ½ pomegranate (optional, for sparkle)

• Flat-leaf parsley, finely chopped (a spoonful, to finish)

Vegetarian option: swap black pudding for crisped mushrooms (oyster/shiitake) fried until deeply golden with a pinch of salt and a dab of butter.

Method (step-by-step)

1) Sweat the aromatics

Warm 2 tbsp olive oil over medium heat. Add onion (and carrot, if using) with a pinch of salt. Cook 6–8 minutes, stirring, until translucent and sweet but not browned. Stir in the garlic and cook 30 seconds.

2) Toast the rice

Tip in the rice and stir so every grain glistens. Toast 1–2 minutes until the edges look slightly translucent and you hear a soft hiss. This step builds flavour and helps the grains hold their bite.

3) Wine as nightfall

Pour in the red wine. It will sizzle and perfume the pan. Stir until almost all the liquid has evaporated and the rice looks ruby-stained.

4) Ladle & stir

Begin adding hot stock a ladle at a time, stirring often. Keep the risotto at a very gentle bubble; when the liquid is mostly absorbed, add another ladle. After about 12 minutes, start tasting the rice: you’re aiming for al dente with a creamy suspension of starch around the grains.

5) Colour the moon

Stir in the grated beetroot. The risotto will turn a deep crimson and loosen slightly. Continue with small additions of stock until the rice is just al dente and the texture is fluid, not stodgy—think a soft wave when you shake the pan.

6) Crown in a separate pan

While you finish the rice, heat a small frying pan with 1–2 tsp oil or a knob of butter. Fry the crumbled black puddingover medium-high heat 3–4 minutes until crisp at the edges but still juicy. Keep warm.

7) The vow of richness & balance

Take the risotto off the heat. Beat in 50 g Parmesan and 1–2 tbsp EVOO until glossy. Taste and season with salt and pepper, then add red wine vinegar ½–1 tsp at a time to lift the flavour (you want a subtle brightness, not sharpness).

8) Serve flowing

Dish the risotto into warm bowls. Crown with crisp black pudding, dot with crème fraîche (little moonlets), and scatter pomegranate seeds and parsley if you’re using them. Serve immediately.

Timing at a glance

• Prep: 10–15 minutes

• Cook: 25 minutes

• Total: ~40 minutes

Texture cues (the golden rules)

• Toast, don’t brown: the onions should be soft and sweet, not caramelised; the rice should smell nutty, not popped.

• Keep it moving: gentle, regular stirring helps the starch emulsify with stock and fat, giving that creamy sheen.

• Fluid finish: risotto should flow lazily on the plate; if it mounds like mash, stir in a splash of hot stock right before serving.

• Acid is magic: the tiny splash of red wine vinegar at the end turns the lights on - especially important in a beet-forward Beetroot Risotto Recipe.

Make it your own

Vegetarian “crown” ideas

• Wild mushrooms: fry oyster/shiitake until deeply golden; finish with butter, salt, pepper.

• Hazelnut pangrattato: toast coarse breadcrumbs in olive oil with chopped hazelnuts, garlic and thyme; scatter generously.

• Goat’s cheese & herbs: dot soft goat’s cheese and a handful of chives or tarragon for tang.

Add a green note

Fold in a handful of finely shredded cavolo nero or spinach for the last minute of cooking; the iron-green balances the sweet earth of beetroot.

Cheese swaps

Parmesan is classic; pecorino adds extra tang. For a nuttier finish, whisk in a teaspoon of walnut oil with the EVOO.

Wine

Use a wine you enjoy drinking: Barbera, Merlot, young Rioja or a Sangiovese all work. If you’re cooking alcohol-free, replace wine with extra stock plus 1 tbsp balsamic vinegar to mimic the depth.

What to serve alongside

• Bitter leaves salad: rocket/radicchio/endive with lemon, olive oil and flaky salt - sharp and simple.

• Roasted beetroot wedges: echo the hero flavour; finish with orange zest.

• Pickled shallots: a few tangy rings slice through the richness.

Wine pairing

• Red: Beaujolais cru (Morgon), Barbera d’Asti, youthful Bordeaux - bright acids to lift the dish.

• White: A mineral Chablis or Albariño for steel and citrus.

• Non-alcoholic: tart cherry and soda with a squeeze of lemon.

FAQs

Can I use raw beetroot? Yes - peel and finely grate raw beetroot. It will cook through in the hot risotto and give an even brighter colour. If using raw, add a minute or two more cooking to soften any edge.

What rice should I buy? Carnaroli holds its shape best; arborio is widely available and works beautifully.

Can I make this ahead? Risotto is at its best fresh. If you must, cook it two minutes shy of al dente, spread on a tray to cool quickly, and finish with hot stock right before serving. The black pudding topping can be crisped last minute in 3–4 minutes.

Cook’s notes for Halloween recipes styling

Lean into the drama: serve in wide bowls so the risotto can flow like velvet. Candlelight will catch the scarlet sheen; the black pudding gives a chiaroscuro effect; pomegranate seeds glint like sparks. A dark slate or charred wooden board under the bowls helps the colours sing. If you’re feeding a crowd, keep a covered pot of hot stock nearby so you can loosen portions as you ladle.

Step-by-step recap

1. Sweat onion (and carrot) in olive oil with a pinch of salt; add garlic (30 sec).

2. Toast 320 g rice 1–2 mins.

3. Deglaze with 200 ml red wine; reduce.

4. Ladle in hot stock, stirring, until nearly al dente (~12–15 mins).

5. Stain with 250–300 g grated beetroot; cook to al dente, adding stock as needed.

6. Crown: in a separate pan, crisp 200–250 g black pudding.

7. Finish: off heat, beat in 50 g Parmesan + 1–2 tbsp EVOO; season; brighten with 1–2 tsp red wine vinegar.

8. Serve flowing: bowl, top with black pudding, crème fraîche, pomegranate, parsley.

If you make this Beetroot Risotto Recipe, tag me - there’s nothing I love more than a kitchen lit by candles and a pot stirred slowly to life. For a full Halloween recipes table, pair it with my Forest of Bones marrow “canoes,” a sharp bitter-leaf salad, and a dish of cornichons. Then dim the lights, pour something red, and let the evening get deliciously dark.