Pink beetroot risotto with gorgonzola

Name: Pink beetroot risotto with gorgonzola
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 330g preferably Carnaroli or Vialone Nano risotto rice; 2 medium sized pre-cooked red beetroots; 150-200g Gorgonzola Dolce DOP; a splash of milk; +/- 40g butter; +/- 80g grated Parmigiano Reggiano or Grana Padano; 1/2 glass dry white wine; 1 shallot onion; +/- 1.2L thin vegetable stock; salt, black pepper to taste; 16 leaves of fresh sage; toasted walnuts for garnishing, to taste

15 steps

Prep:10minCook:20min

Extremely easy risotto with a fantastic and colorful result. What an impression this makes to your guests! It is the classic combination of mature blue cheese with contrasting sweet and/or freshness, in this case using beetroots. The beetroots themselves are asking for some contrast in this risotto, and a gorgonzola cream is absolutely perfect to combine it with. A perfect risotto to make when you want to make a spectacular and original impression on your guests.

Updated at: Thu, 17 Aug 2023 03:54:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories684.8 kcal (34%)

Total Fat29.1 g (42%)

Carbs76.7 g (30%)

Sugars5 g (6%)

Protein23.1 g (46%)

Sodium1971.2 mg (99%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

330gcarnaroli risotto rice

preferably, or vialone nano

2beetroots

medium sized, pre-cooked, red

150ggorgonzola dolce dop

milk

40gbutter

80ggrated parmigiano reggiano

or grana padano

0.5 glassdry white wine

1shallot onion

1.2lvegetable stock

16 leavesfresh sage

toasted walnuts

for garnishing, to taste

Instructions

Step 1

We are going to start with the beetroots. Grab a small bowl and add in the pre-cooked beetroots, diced in bigger chunks.

Step 2

Mix with a blender until you obtain a smooth paste. Add just a little bit of the juice of the beetroots if needed, but it should be very easy to mix. Set aside for later.

Step 3

Make sure to have the vegetable stock warm and ready for cooking the risotto. Keep warm, but no need to have this boiling.

Step 4

Peel and slice the shallot onion finely.

Step 5

Place a suitable risotto pan on a lower heat. This should be a pan with high sides.

Step 6

Add a little drizzle of olive oil and a very small knob of butter. When the butter has melted, add in the sage leaves and let these fry for 1 minute on each side. When done, keep aside on a separate plate. Once they cool down to room temperature they should be crispy.

Step 7

Now add in the shallot onion to the same butter you used for frying the sage leaves and let this 'sweat' for a minute or two, until soft. Add a little pinch of salt.

Step 8

Add the risotto rice and make sure to toast all around for 2 minutes approximately. Do this on a medium-higher heat.

Step 9

Add the white wine to deglaze and make sure to let the alcohol evaporate.

Step 10

In with the first two ladles of vegetable stock. Stir well and keep the heat on a medium heat. Once the rice has absorbed the stock you can add another ladle of stock.

Step 11

Repeat this process until the rice is done. Typically, it will take approximately 12 minutes or so.

Step 12

In the meantime, place a tiny saucepan on a lower heat and add the gorgonzola cheese. Warm this up until completely melted and add in a little splash of milk so that you obtain a nice cheese cream. Keep warm for garnishing the risotto later.

Step 13

Switch off the heat and add the butter, grated parmesan cheese (or grana padano) and the beetroot paste. Stir this in well and cover the risotto with a lid and set aside for 2 minutes.

Step 14

Serve the risotto and garnish with the cripsy sage leaves, 4 on each plate, drizzle over the gorgonzola cream, sprinkle over the walnuts and add a litle bit of black pepper if desired.

Step 15

Serve immediately, done!

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