Beetroot & Gorgonzola Risotto
We have always been big fans of eating local and seasonal products and we try to stick to our rules as much as possible. It’s ok to eat a mango or a pineapple once in a while but it is much healthier for you and for the planet to eat locally grown products 90% of the time.
For this Beetroot & Gorgonzola Risotto, we ordered all our products from Farmy.ch not only because they are smart, sustainable and have the same mindset as us but also because they make their deliveries with electric vehicles (how cool is that?).
We were so impressed with the taste, texture, and color of the Beetroot & Gorgonzola Risotto that we recommend it for any occasion. If you are vegan you can use vegan cheese instead of the Gorgonzola to get some cheesy taste.
Prep Time: 15 Minutes
Cooking Time: 20 Minutes
Ingredients (for 4 people)
Carnaroli Rice - 350 gr - Order with Farmy
Gorgonzola - 150 gr - Order with Farmy
Onion - 1 medium - Order with Farmy
Pre- Cooked Beetroots - 250 gr - Order with Farmy
White Wine - 100 ml
Butter - 20 gr - Order with Farmy
Vegetable Broth - 1L
Parmesan - 100 gr
Cream - 30 ml
How to:
Let's start making our beetroot & gorgonzola risotto by cutting the onion in small pieces and roughly cutting out beetroots.
Heat up your vegetable broth in a small pot so that it is ready for when you cook the rice.
Place the beetroots in a mixer and mix them up until they become a red paste, there should be no chunks of beetroot remaining. Put the paste aside for later.
Take a cooking pot and start by heating some oil and throwing the onions in. Once you have cooked the onions for around 2-3 minutes add the rice and stirring regularly let it cook for around 1 minute. Next, add the white wine and stir until it has evaporated.
Once the wine has evaporated you can start adding vegetable broth - always add enough broth to cover the rice but never too much. You will keep stirring and adding water, letting the rice cook for around 20 minutes (depending on what it says on the package, most risottos are ready in 20-22 minutes).
It is important to never stop stirring when making risotto in order for it not to get stuck to the bottom of the pan.
In another small pan, you can heat the gorgonzola with the cream - this should have a very creamy substance.
When the risotto has been cooking for around 15 minutes add the beetroot paste we made in the beginning and the grated parmesan. Keep stirring, you can even add water if you feel like the risotto is drying up.
Once the 20/22 minutes have passed your risotto will be ready for plating (always use a flat plate for risotto). Drizzle the gorgonzola/cream on top and add parmesan if you wish and voilà :)