Beetroot and Blue Cheese Risotto
By 54155
Published on 18 April 2022
This Beetroot and Blue Cheese Risotto is a delicious midweek meal that’s a great way to use up any leftover seasonal beetroot. The earthy flavour of the beautiful red beetroot is complemented by the rich and tangy gorgonzola cheese, making a deliciously filling dish that is surprisingly straightforward to prepare. Part of our Daily Brunch with Ocado recipe collection.Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 4 cooked beets
- 225 g of gorgonzola, plus extra to serve
- 1 handful of beetroot crisps
- 300 g of arborio rice
- 1 garlic clove, crushed
- 1 tbsp of fresh thyme
- 75 g of butter
- 1 onion
- 125 ml of white wine
- 600 ml of vegetable stock
- 125 ml of double cream, plus extra to serve
Method
Step 1
Slice the onion and fry until soft with the garlic.Step 2
Stir in the rice and the wine. Cook for a couple of minutes until the rice ‘cracks’.Step 3
Slowly add the warm vegetable stock, stirring all the time. Add more little by little as it absorbs.Step 4
When the risotto is just cooked but still has a bit of bite, add the chopped, cooked beets with their juice. Then stir in the cream and thyme.Step 5
Fold in the gorgonzola cheese. Serve in a big bowl so everyone can help themselves.Step 6
Finally, garnish with beetroot crisps, gorgonzola and double cream.