Beetroot and Blue Cheese Risotto is gentle and savoury at the same time! I prepare very often this dish because it looks amazing, it’s delicious and its preparation is quick and easy!
The flavour of the beetroot is very soft: the blue cheese makes the dish more strong and tasty!
The first time I ate this risotto was during a course organised by “Cucina Tu“, and it was cooked by Serena (the teacher)!
Beetroot and Blue Cheese Risotto
Ingredients (for 2 people):
- vegetables broth a.r.;
- 1/2 beetroot;
- 1 shallot;
- 180 g rice;
- 1 small piece of butter;
- 2 tablespoons of grate Parmesan cheese;
- blue cheese;
- oil, salt and pepper.
Preparing the Beetroot and Blue Cheese Risotto
Put some vegetables broth to warm. While the broth warms up, whip the beetroot.
Slice the shallot. Put into a nonstick pan with a tablespoon of oil and let it sweat.
Add the rice and stir it for about 2 minutes with a tablespoon.
Add some broth. As soon as the broth gets absorbed by the rice, add some other.
After 12-15 minutes of cooking, add the whipped beetroot and mix until they combine.
Continue the cooking until the risotto is ready (it should require a couple more minutes). Turn off the fire, add the butter, two or three spoons of blue cheese and the Parmesan cheese to cook until creamy.
Serving the Beetroot and Blue Cheese Risotto
Serve the risotto in a deep dish. Put rice on the bottom of the dish and dress with some chives and some grated Parmesan.
Enjoy your Beetroot and Blue Cheese Risotto! I am sure you will not be disappointed nor will be your guest!