This beetroot and gorgonzola risotto wins you over first with your eyes thanks to its vibrant color, then with your heart thanks to its enveloping creaminess and the delicate contrast between the sweetness of the beetroot and the personality of the gorgonzola.
It’s a recipe I love to make when I want to bring a special touch to the table without complicating things. Perfect for a family dinner, to surprise guests, or simply to treat yourself a little, this risotto is a little colorful hug that warms even the grayest days.
Did you know that beetroot can be used in both savory and sweet dishes? Here are some ideas you might try
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 18 Minutes
- Portions: 4 Servings
- Cooking methods: Thermomix (Bimby), Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients for beetroot and gorgonzola risotto
- 1 2/3 cups Arborio rice (or Carnaroli)
- 3 cups vegetable broth
- 9 oz cooked red beets (boiled)
- 7 oz gorgonzola
- 3 tbsp + 1 tsp white wine
- 2 tbsp extra-virgin olive oil
- 1 shallot
- 1 pinch salt
- to taste chives (or thyme or marjoram)
Tools
- 1 Thermomix (Bimby) Bimby tm31 – tm5 – tm6 – tm7
- 1 Saucepan
- 1 Pot
- 1 Blender
- 1 Ladle
- 1 Spoon
Preparation of beetroot and gorgonzola risotto
WITH THE THERMOMIX (BIMBY): Put the cleaned and chopped shallot and the oil into the mixing bowl, chop at speed 5 for 5 seconds, then let it sauté for 3 minutes at 248°F, speed 1. Add the pre-cooked beetroot in pieces and blend at speed 6 for 30 seconds. Using the spatula, bring the mixture down from the sides, add the rice, stir and cook for 3 minutes at 212°F, reverse (counterclockwise), speed 1.
Deglaze with the white wine for 3 minutes at 212°F, counterclockwise, speed 1, then add the vegetable broth, stir with the spatula and complete the cooking. Cook for another 12 minutes at 212°F, counterclockwise, speed 1. Finally, add the gorgonzola in pieces (reserving a little for garnish) and the chopped chives, stir with the spatula and serve hot.
WITHOUT THE THERMOMIX: Put the oil and chopped shallot in a pot, set over medium-low heat and let it gently brown. Meanwhile, puree the beetroot with a blender.
Add the rice, toast it and deglaze with the white wine. Add the pureed beetroot and, using a ladle, incorporate the vegetable broth little by little. Bring the rice to doneness, stirring often, then add the gorgonzola (reserving a little for decoration) and the chopped chives. Mix well and serve hot.
🍿 Variations
With goat cheese or robiola: if you prefer a milder taste, replace the gorgonzola with fresh goat cheese or robiola. The result will be softer and slightly tangy.
Lighter version: use only half the amount of gorgonzola and finish with a tablespoon of Greek yogurt. It stays creamy but lighter.
Beetroot and walnut risotto: add a handful of toasted chopped walnuts for a crunchy touch that pairs wonderfully with the sweetness of the beetroot.
More savory risotto: for a stronger flavor, use spicy gorgonzola or add a teaspoon of Parmesan during the final stirring.
Addition of apples: for a surprising note, try adding a few sautéed cubes of green apple. Sweetness and acidity balance perfectly.
TIPS and NOTES
🫙 Storage
The beetroot and gorgonzola risotto is best just after preparation when it’s creamy and fragrant. If you have leftovers, it keeps without problems:
In the refrigerator: transfer to an airtight container and store for 1 day.
How to reheat: warm it in a pan with a splash of milk or broth to bring back its original creaminess.
Freezing: not recommended, as the texture of the risotto and the gorgonzola would change too much.
💡 Tips
Choose the right beetroot: for an intense color and sweeter flavor, use pre-steamed cooked beets. They blend in an instant and make the risotto silky.
Broth always hot: add it little by little to obtain even cooking and a creamy consistency.
Sweet or spicy gorgonzola: choose according to your taste. The sweet one makes the dish softer and more enveloping, while the spicy one creates a bolder contrast.
Want an extra touch: finish with chopped walnuts or a few leaves of fresh thyme or marjoram for an irresistible aroma. (I used chives)
For an even brighter color: add a tablespoon of beetroot juice during cooking
