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 rice; 4.2 oz cooked beetroot; 3.5 oz sweet Gorgonzola; 0.7 oz butter; 0.9 oz grated Parmesan; 0.5 oz onion; 1/2 cup dry white wine; 1 tbsp plus 2 tsp water (for blending the beetroot); Vegetable stock, as needed

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Main Dish

Very Easy

35 min

670 Kcal

An explosion of flavor in every bite! The deep red of beetroot, sweet and earthy, pairs perfectly with the rich creaminess and distinctive character of Gorgonzola. This contrast of flavors will delight every palate. Beetroot and Gorgonzola risotto is a refined and visually striking first course, ideal for occasions when you want to impress with a unique combination of flavors and colors. It’s a great choice for a romantic dinner, for lunches or dinners during the Christmas holidays, or for an elegant vegetarian dinner. A Gewürztraminer or Sauvignon Blanc would be an ideal pairing for this risotto. Their freshness and aromatic qualities will bring out the dish’s more delicate notes, creating a harmonious pairing. Follow the recipe to make this delicious vegetarian risotto with beetroot and Gorgonzola at home; we’ll explain the step-by-step method.

Ingredients

5.6 oz rice
4.2 oz cooked beetroot
3.5 oz sweet Gorgonzola
0.7 oz butter
0.9 oz grated Parmesan
0.5 oz onion
1/2 cup dry white wine
1 tbsp plus 2 tsp water (for blending the beetroot)
Vegetable stock, as needed

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 beetroot pieces in the blender jug, add half a small cup of water, and blend until smooth.
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. Once it has evaporated completely, start cooking the rice, adding vegetable stock little by little as it is 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, butter and Parmesan. Taste and adjust the salt if necessary.
The beet and gorgonzola risotto is ready!

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FAQ ❓

How long does beetroot and Gorgonzola risotto keep?

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

What rice should you use to make beetroot and Gorgonzola risotto?

We recommend using Arborio, Carnaroli, Acquerello or Sibari rice.

Which Gorgonzola should you use to make the risotto?

We recommend using sweet Gorgonzola for a milder-tasting risotto.

How can you make the Gorgonzola flavor in the risotto less intense?

Instead of stirring chunks of Gorgonzola into the risotto, make a Gorgonzola sauce and add it after plating the risotto. Find the recipe by clicking here.

How can you garnish beetroot and Gorgonzola risotto?

You can add small chunks of Gorgonzola (don't overdo it, as they will make the Gorgonzola flavor more intense), pieces of cooked beetroot and a few marjoram leaves. Instead of chunks of cheese, you can also garnish the risotto with Gorgonzola sauce.

Nutrition

for 1 serving / for 100 g

Calories: 670Kcal

Carbo: 69.2g
Total fat: 28.8g
Saturated fat: 18.3g
Proteins: 22.7g
Fibers: 3.1g
Sugar: 5g
ProPoints: 17
SmartPoints: 24

Nutritional information for 1 serving (398g)

Cookware

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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