Ingredients

The following ingredients have 4 Servings
  • 350g beetroot, peeled
  • 1L (4 cups) chicken or vegetable stock
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 250g arborio rice
  • 100ml white wine
  • 50g unsalted butter
  • 2-3 thyme sprigs, leaves picked
  • 11/4 cups (100g) grated parmesan, plus extra to serve
  • 120g Gorgonzola dolce, cut into slices

Instruction

  • Chop the beetroot into 1cm pieces, then place in a saucepan with the stock. Bring to a simmer over medium heat, then cook for 10-15 minutes until tender. Drain beetroot, reserving the stock, and set aside. Return the stock to the pan and place over low heat to keep warm.
  • Meanwhile, heat the oil in a separate saucepan over medium-low heat. Add onion and cook, stirring, for 1-2 minutes until softened. Add the garlic and rice, then cook stirring for 1-2 minutes until well coated. Add the wine and simmer for 2-3 minutes until almost evaporated.
  • Add the reserved beetroot stock, 1 ladleful at a time, stirring continuously, and allowing the stock to be absorbed before adding the next. Continue until all the stock has been absorbed and the rice is creamy, but still al dente – this should take about 20 minutes. Stir in the reserved chopped beetroot.
  • Remove pan from heat, then stir in butter, thyme and parmesan. Season. Stand for 2 minutes to thicken slightly.
  • To serve, divide risotto among bowls. Sprinkle with extra parmesan and top with a slice of Gorgonzola, allowing it to melt.