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.
Step 1 of 9: Peel a cooked beetroot and cut it into pieces.
Step 2 of 9: Put it in a blender, season with oil, salt, and pepper. Blend until smooth and creamy (add a little water if needed).
Step 3 of 9: In a saucepan, add the rice and toast it for a couple of minutes.
Step 4 of 9: Deglaze with a little white wine and adjust the seasoning with salt and pepper.
Step 5 of 9: As soon as the alcohol has evaporated, gradually add the vegetable broth or hot water.
Step 6 of 9: A few minutes before the end of cooking, add the beetroot cream and stir.
Off the heat, stir in the butter and Parmesan.
Recipe by
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and Tree nuts
Step 8 of 9: Melt the gorgonzola in the milk (or cream, if you prefer).
Step 9 of 9: Plate the risotto, adding the gorgonzola cream, toasted hazelnuts, and a few sage leaves.
| Average values | Per serving246 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 2,626 kJ628 kcal | 1,069 kJ256 kcal |
| Fat | 32.48 g | 13.22 g |
| of which saturated fatty acids | 17.91 g | 7.29 g |
| Carbohydrates | 57.66 g | 23.47 g |
| of which sugars | 5.28 g | 2.15 g |
| Fibre | 2.8 g | 1.14 g |
| Protein | 22.85 g | 9.3 g |
| Salt | 0.76 g | 0.31 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
