A show-stopping and delicious risotto, perfect for special occasions like Valentine's Day. The beetroot cream gives it a vibrant color, while the gorgonzola and hazelnuts add flavor and crunch.
Peel a cooked beetroot and cut it into pieces.
Put it in a blender, season with oil, salt, and pepper. Blend until smooth and creamy (add a little water if needed).
In a saucepan, add the rice and toast it for a couple of minutes.
Deglaze with a little white wine and adjust the seasoning with salt and pepper.
As soon as the alcohol has evaporated, gradually add the vegetable broth or hot water.
A few minutes before the end of cooking, add the beetroot cream and stir.
Off the heat, stir in the butter and Parmesan.
Melt the gorgonzola in the milk (or cream, if you prefer).
Plate the risotto, adding the gorgonzola cream, toasted hazelnuts, and a few sage leaves.
Perfect for Valentine's Day or other special occasions.
Italia, Lazio
| Energy (kcal) | 255.5 |
| Carbohydrates (g) | 23.48 |
| of which sugars (g) | 2.16 |
| Fat (g) | 13.23 |
| of which saturates (g) | 7.28 |
| Protein (g) | 9.29 |
| Fibre (g) | 1.14 |
| Salt (g) | 0.32 |
