If you’re in the mood for some sensational color on your plate, I think Beet root Risotto is the way to go. For me, it just doesn’t get prettier than this.
This one is not as heavy as some Risottos since there is no cheese or butter in the rice but just on top.
The Beet gives the Risotto a certain earthy sweetness that I have balanced with Gorgonzola.
When the Gorgonzola melts it emulsifies with the rice creating a sweet and salty creaminess. I haven’t added any extra butter, because the fat in the cheese is enough for me, but you can add some at the end if you like.
*Vegan option below.
1 Large Beet, peeled and grated (use gloves)
1 1/2 C. Arborio rice
1 tbsp. olive oil
1 small red onion, peeled and diced fine
1 garlic clove, peeled and grated
1 tsp. Himalayan salt
1/2 C. dry white wine
4 C. organic Chicken or Vegetable stock
1 tsp. Fresh Thyme leafs, removed from stalks
2 Sage leafs, crumbled up (if dried) or very thinly sliced, Chiffonade.
7 oz. Gorgonzola to put on top.
*For Vegan version substitute for some Soy Yoghurt and chopped Pistachios.
Heat 1 tbsp. of olive oil in a large pot. Glaze the onion for five minutes before adding the garlic. Now add the rice and salt, stir for a minute or so. Add the herbs and the white wine. Stir constantly throughout the entire procedure. It will take approximately 20 – 25 minutes. But the stirring is was creates the creaminess of the Risotto.
Now add one cup of the beetroot. Reserve the remainder for decoration.
Keep on stirring. Adding half a cup of stock as you go. Let all the liquid evaporate each time before adding more stock.
When the rice is al dente. Turn off the heat, add a bit more stock to keep it moist. Serve straight away, with a heaped spoonful of raw beet and Gorgonzola. Or Pistachios and some Soy Yoghurt for Vegans.
NOTE: If you don’t like Blue cheese you can substitute it with a good Parmigiano.