🫐 Beetroot Risotto

Ingredients

• 🍚180 g arborio rice
• 🫐200 g beetroot
• 🧀60 g gorgonzola
• 🥣700 ml vegetable stock
• 🧈40 g butter
• 🍷80 ml white wine
• 🧅80 g onion
• 🌿to taste black pepper

• Recipes with arborio rice
• Recipes with butter
• Recipes with white wine
• Recipes with onion

Method, step by step

1. Blend the cooked beetroot with a little vegetable stock until creamy.
2. Sauté the onion in butter. Add the arborio rice and toast for 2 minutes.
3. Pour in the white wine and let it evaporate. Gradually add the beetroot purée and the hot stock.
4. Stir for 18 minutes. The risotto should turn a deep fuchsia colour.
5. Finish by stirring in butter, add the gorgonzola in chunks and serve with black pepper.