Have you ever made a red, pink, fuchsia risotto? A risotto of a unique color — it’s amazing! Here is the beetroot (red beet) risotto: very colorful, very easy, delicious and perfect for any occasion!
The beetroot and gorgonzola risotto is a gourmet risotto that’s always suitable, even in a vegetarian menu. An easy recipe for an original first course, whose flavor is particularly balanced thanks to the gorgonzola, which also gives it a little extra kick, making it a true gourmet risotto. Ready in very little time, suitable for a formal lunch, a family Sunday or a holiday, the beetroot and gorgonzola risotto is an intriguing, new and creative first course you absolutely must try! In this dish the strong taste of gorgonzola marries and cuts through the slightly sweet flavor of the beetroot, creating a perfect and delicious combination. Ready to discover together how to make beetroot risotto? Let’s go to the kitchen, but first, if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
Take a look at:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make beetroot risotto
- 2 1/2 cups rice (for risottos, Carnaroli, Roma, etc.)
- 1.1 lb cooked red beets (beetroot) (ready)
- 1 onion (medium)
- 3 1/2 tbsp butter
- 6 1/3 cups vegetable broth (about)
- 2/3 cup grated Grana Padano
- 9 oz gorgonzola
Tools
- Pot
- Blender
Steps to make beetroot risotto
Peel, rinse and slice the onion, then sauté it in a pan over low heat together with the butter.
Blend the cooked beetroot with about 1 1/4 cups of vegetable broth (approximately 300 ml).
Once the onion has softened, add the rice and toast it for a couple of minutes, then begin to pour the hot broth little by little, also adding the blended beetroot in several additions.
When cooking is complete, finish off the heat and stir in another small knob of butter taken from the total, about 1.5 oz (40 g) of gorgonzola, and the grated Parmesan or Grana Padano. If you used pre-salted vegetable broth, you may not need to add extra salt — adjust to your taste.
Plate and enrich with plenty of gorgonzola cubes and basil leaves if they are in season. Serve immediately.
If you have leftover risotto, store it in the fridge for a maximum of 24 hours and prepare these recipes:
– Filled puff pastry with leftover risotto, provola and speck;
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