Ingredients
11 total- 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
6 stepsStep 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.