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Beetroot and Blue Cheese Risotto
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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.
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Ingredients
- 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
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.
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