Name: Beetroot Risotto With Gorgonzola
Prep time: 20 min
Cook time: 40 min
Ingredients: 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

Beetroot Risotto With Gorgonzola

Print Recipe

Prep Time 20

Cook Time 40

Servings: 4

Course: Main Course

Ingredients Method Notes

Ingredients

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

Method

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.

Notes

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.