Beetle Larvae Risotto

Beetle Larvae Risotto

Sarah MickeyAll Recipes, Insect Recipes, Rice Recipes, Risotto Recipes Leave a Comment

Beetle Larvae Risotto

This recipe was developed by our awesome customer Blake Skinner. A true kitchen chemist, he used weights for all quantities; we’ve just adapted a couple of measurements for home cooks. Otherwise, it was perfect. This is a hearty and satisfying entrée dish to cozy up with.

  • 3-4 cups Vegetable Broth
  • 1/2 cup Sundried Tomatoes
  • 2 Plum Tomatoes
  • 1/2 medium Sweet Onion, small diced
  • 1-1/4 cups Carnaroli or Arborio Rice
  • 2 cloves Garlic
  • 1 Tbsp Butter
  • 3 Tbsp Olive Oil
  • 6 ounces White Wine
  • Scant 1 cup of Beetle Larvae
  • 1/3 cup finely-shredded Parmesan Cheese



Saute onions at medium-low heat until partially transparent.


Add the garlic, and saute until the onions are fully transparent.


Add the rice, and stir to coat. Cook until you catch the scent of roasted rice.


Crumble the beetle larvae and add them to the pan. Then add the wine, and cook until the pan is nearly dry.


Add the tomatoes, basil, parmesan cheese, and a couple good pinches of salt and pepper.


Add 1 cup vegetable broth, and cook, stirring occasionally, until the pan is nearly dry. Add another cup of broth, and repeat. Add a third cup when the pan is nearly dry again.


Once that cooks down, taste a spoonful of the rice. Is it the consistency you want? For risotto, you’ll typically be looking for a soft and creamy texture, with a bit of firmess in the center of each grain of rice, but no grainy hard center that sticks in your teeth. If it hasn’t softened enough, and 1/2 to 1 cup more broth, and then try again once it’s cooked down.


Once you reach the desired consistency, add a tablespoon of butter, remove from heat, and stir until combined. Serve.

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