Don't we all need a touch of colour on these gloomy days in January? Oh yes we do.
Here in the UK it is very cold at the moment and the sky is overcast by a thick cloud with drizzly rain. This sort of weather cries out for comfort and colourful food.
Beetroot adds a splash of colour to your risotto, it is delicate and with the addition of the cheese it is very creamy; if you don't like Gorgonzola you can swap it for any soft cheese you like.
This would be a perfect dish for Valentine. With a pastry cutter cut out some hearts of the cooked beetroot and place them over your risotto.
The perfect dish for lovers!
- Prep Time : 25 minutes
- Cook Time : 18 minutes
- rice for risotto (carnaroli or arborio) - 400 g / 1.9 cups / 14 oz
- cooked beetroot - 3 medium
- parsley - a small bunch
- onion - 1
- carrot - 1
- celery stick - 1
- salt and pepper
- organic vegetable stock cube - 1
- gorgonzola cheese - 150 g / 5 oz
- olive oil
- white wine - 125 ml / 4.22 fl oz
- milk - 4 tbsp
- grated Parmesan cheese - 2 tbsp
Make the "soffritto" by chopping finely the onion, the carrot and the celery stick. A soffritto is one of the bases in Italian cooking. It makes the base adding flavour to soups, risottos, pasta dishes, fish and meat.
Stir fry your soffritto until translucent in a pan with two tbsp of olive oil.
Bring to the boil one Liter of water or 35 fl oz then dissolve the stock cube in it.
Whiz the beetroot in a processor.
Add the rice to the pan stirring all the time over a medium heat for 2 minutes. Add the wine and stir for another minute so it will evaporate.
Add the cooked beetroot, salt and pepper, 1 tbsp of chopped parsley and slowly add the broth.
Cook the rice whilst stirring all the time and keep topping up with the broth as it dries out.
Normally rice for risotto cooks in 18 minutes but follow your packet instructions.
Look at that bright happy colour, it is so inviting!
In a pan, over a low heat melt the Gorgonzola cheese with the milk. Leave a knob of cheese out.
When the rice is cooked, switch the heat off and add the knob of Gorgonzola and 2 tbsp of parmesan cheese and stir well.
Serve with the melted Gorgonzola on top and a few parsley leaves scattered around.
So creamy and so delicious!