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- Easy Shopping
- Smart Pass
- Beetroot and Blue Cheese Risotto
Beetroot and Blue Cheese Risotto
- 300g Arborio rice
- 1 onion
- 1 garlic clove, crushed
- 125ml white wine
- 4 cooked beets
- 1 tbsp fresh thyme
- 600ml vegetable stock
- 75g butter
- 125ml double cream, plus extra to serve
- 225g gorgonzola, plus extra to serve
- 1 handful beetroot crisps
Slice the onion and fry until soft with the garlic.
Stir in the rice and the wine. Cook for a couple of minutes until the rice ‘cracks’.
Slowly add the warm vegetable stock, stirring all the time. Add more little by little as it absorbs.
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.
Fold in the gorgonzola cheese. Serve in a big bowl so everyone can help themselves.
Finally, garnish with beetroot crisps, gorgonzola and double cream.
Shop the ingredients
OfferNow £2, was £2.40
Oxo 12 Vegetable Stock Cubes 71g71g
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