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Beetroot risotto – the recipe from Cooks but good


Beetroot risotto is a light, genuine and very tasty first course, ideal to enjoy in the winter. Beetroot, a vegetable rich in beneficial properties that should never be missing from our table, is used cooked, raw, in salads or as a cream soup: there is something for all tastes! Known for its sweetness and its unmistakable magenta colour, rich in water and fibre, and therefore highly satiating. If you want to surprise your guests with a dish with a truly seductive colour, then try making this beetroot risotto and, to make this dish tastier and creamier, we recommend adding some gorgonzola at the end of cooking. Enjoy your meal!


  • 320 g Original rice or Carnaroli
  • 1 250 g fresh beetroot or pre-cooked
  • 1 onion
  • 30 ml White wine
  • 1,2 l vegetable broth
  • 100 g gorgonzola or crescenza, stracchino or Greek yogurt
  • burro q.b.
  • 2 spoons Grated Grana Padano
  • 2 twigs timo
  • Wash the beetroot, cut it in half and steam it. It will take about 1 hour of cooking. Alternatively you can use the one already pre-cooked in a vacuum.

  • Meanwhile, prepare the vegetable broth and keep it warm.

  • Remove the beetroot peel and cut it into cubes, keeping some aside (approximately 40 g) to decorate the dish.

  • Pour the cubes into the glass of an immersion blender, add some hot vegetable broth and blend until you obtain a puree. Set aside.

  • Prepare the risotto: wash and finely chop the onion, transfer it to a saucepan with a knob of butter, brown it gently and stir often. As soon as it is ready, add the rice.

  • Toast the rice for a few minutes and then add the wine. As soon as it has evaporated, add the hot vegetable broth little by little.

  • A few minutes before cooking the risotto, pour in the puree, mix and mix everything together. It will take about 3 minutes. Once ready, turn off the heat, stir in a knob of butter and two tablespoons of grated Parmesan.

  • Transfer to plates and serve with the beetroot cubes set aside. Flavor with some thyme and a few pieces of gorgonzola which, with the heat, will melt making the risotto even creamier. Serve immediately!

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