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Beetroot Risotto with Gorgonzola


Beetroot Risotto With Gorgonzola

Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Servings 4


  • 280 g rice
  • 2 beetroots washed, trimmed and diced
  • 1 red onion chopped
  • 3 tablespoons extra virgin olive oil
  • 100 ml white wine
  • Salt to taste
  • Black pepper to taste
  • 40 g Parmigiano Reggiano or Grana Padano cheese grated
  • 1 l vegetable broth
  • 200 g gorgonzola cheese


  • Preheat the oven to 180° Line a baking sheet with parchment paper.
  • Arrange diced beetroots onto the baking sheet in one layer. Spray with extra virgin olive oil and season with salt and pepper.
  • Bake for 15 minutes.
  • Heat extra virgin olive oil in a pan. Cook chopped onion until lightly golden brown.
  • Stir in the rice and stir until translucent.
  • Blend with wine and cook until it evaporates.
  • Continue cooking by adding a ladle of vegetable broth as needed.
  • After 10 minutes, add beetroot and cook until the rice is ready.
  • Remove from the heat and stir in grated cheese.
  • Serve topped with gorgonzola cheese.


Additional tips

  • For preparing risotto, always use starchy rice, like Carnaroli, Vialone Nano, or Arborio.
  • For a creamy result, stir in the grated cheese and toss or stir for at least 30 seconds.
  • can add 20 g of butter with grated cheese.
  • Try another version of this recipe: blend ½ beetroot in a high-speed blender and add it along with diced beetroots.
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