Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Beetroot and Blue Cheese Risotto
Beetroot and Blue Cheese Risotto

Beetroot and Blue Cheese Risotto

Prep time:

Cook time:

Serves: 4

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.
Share recipe


  • 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


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.

Shop the ingredients

You might like

    Video about the recipe