Beet and gorgonzola risotto: an explosion of color and intense flavors

Name: Beet and gorgonzola risotto: an explosion of color and intense flavors
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: En
Ingredients: 5.6 oz arborio rice (or Carnaroli); 4 oz cooked beet; 3.5 oz sweet gorgonzola; 1 big Tbsp butter; 2 Tbsp grated parmesan cheese; 0.5 oz onion (1/4 onion); 1/2 cup dry white wine; 1/2 cup of water; 2 cups vegetable broth (+/-)

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Main Dish

Very Easy

35 min

676 Kcal

An explosion of flavor in every bite! The deep pink of the beet, sweet and earthy, goes perfectly with the enveloping creaminess and strong character of the gorgonzola. A contrast of flavors that will delight every palate. Beet and gorgonzola risotto is a refined and scenic meal, ideal for occasions when you want to impress with a unique combination of flavors and colors: a great idea for a romantic dinner, for lunches or dinners during the Christmas Holidays but also for an elegant vegetarian dinner. Follow the recipe if you want to make this delicious vegetarian risotto with beet and gorgonzola at home, we explain it all step by step.

Ingredients

5.6 oz arborio rice (or Carnaroli)
4 oz cooked beet
3.5 oz sweet gorgonzola
1 big Tbsp butter
2 Tbsp grated parmesan cheese
0.5 oz onion (1/4 onion)
1/2 cup dry white wine
1/2 cup of water
2 cups vegetable broth (+/-)

Materials

Pan
frying pan
cutting board
knife

Preparation

Preparation5 min

Cook time30 min

Prepare vegetable broth in a pot (if you are short on time, broth prepared with vegetable stock cube will also work).
Peel the beet and cut it into pieces (we recommend you use gloves because it stains a lot).
Place the cooked beet pieces in the blender jug, add half a cup of water, and blend until creamy.
Finely chop the onion and brown it in a pan with a knob of butter. Then add the rice and toast it, stirring often.
Deglaze with the white wine and, once it has evaporated, fully begin cooking the rice, add vegetable stock as needed once it has been absorbed.
When almost cooked (5 minutes before the end) add the beet cream and mix well. Then finish cooking.
Remove the pot from the heat and stir in the chopped gorgonzola, 1 tablespoon butter and 2 tablespoons grated Parmesan. Taste and adjust salt if necessary.
The beet and gorgonzola risotto is ready!

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FAQ ❓

How long does beet and gorgonzola risotto keep?

1 day in the refrigerator in an airtight container or in a dish covered with plastic wrap.

What rice to use to prepare beet and gorgonzola risotto ?

We recommend using arborio rice, carnaroli, watercolor or Sibari rice.

Which gorgonzola cheese to use to prepare the risotto ?

We recommend using sweet gorgonzola to have a more delicate-tasting risotto.

How to give a less intense gorgonzola flavor to the risotto?

Instead of whipping with shredded gorgonzola, make a gorgonzola sauce that you can add after you have pieced the risotto. Find the recipe by clicking here

How to decorate the beet and gorgonzola risotto?

You can add chunks of gorgonzola cheese (don't overdo it because it will increase the intensity of the gorgonzola flavor), chunks of cooked beet and a few marjoram leaves. Instead of shredded cheese you can also decorate with a gorgonzola sauce

Nutrition

for 1 serving / for 100 g

Calories: 676Kcal

Carbo: 69.4g
Total fat: 29g
Saturated fat: 18.2g
Proteins: 23.3g
Fibers: 3.1g
Sugar: 5.1g
ProPoints: 17
SmartPoints: 24

Nutritional information for 1 serving (398g)

Cookware

burner

Attributes

Keep refrigerated

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