🫐 Beet Risotto

Ingredients

• 🍚6.3 oz (180 g), about 1 scant cup dry arborio rice
• 🫐7 oz (200 g), about 2 small, cooked beets
• 🧀2.1 oz (60 g) gorgonzola
• 🥣3 cups (700 ml) vegetable broth
• 🧈3 tbsp (40 g) butter
• 🍷1/3 cup (80 ml) white wine
• 🧅2.8 oz (80 g), about 1/2 medium onion
• 🌿to taste black pepper

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

How to make it, step by step

1. Blend the cooked beets with a little vegetable broth 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 beet purée and the hot broth.
4. Stir for 18 minutes. The risotto should turn a deep fuchsia color.
5. Finish by stirring in butter, add the gorgonzola in chunks and serve with black pepper.