Beetroot risotto with bite: The veggie rice really brings colour to your plate

Ingredients (for 4 people):

  • 3 medium-sized beetroots, organic quality
  • Olive oil
  • Salt
  • 100 g Gorgonzola
  • 350 ml vegetable stock
  • 350 ml beetroot juice
  • 2 tbsp hazelnuts, peeled
  • 3 shallots
  • 2 tbsp butter
  • 250 g risotto rice
  • 250 ml white wine
  • 40 g parmesan, grated
  • Salt, pepper
  • Garnish: sprouts, herbs, rocket
  • Aluminum foil


Wash and brush the beetroots. Wrap in aluminum foil with a little olive oil and salt. Cook in the oven at 200-220 degrees for about 1-1.5 hours. Prick towards the end with a paring knife or wooden skewer to check if they are soft. Then take them out, open the aluminum foil, let the beetroots cool down a little. Peel lukewarm. Then let them cool down completely. Cut two beetroots into small cubes. Put aside. Puree the leftovers and the third, coarsely chopped beetroot with a hand blender with a little salt and a little olive oil. Cut the Gorgonzola into slices, freeze briefly, dice (see above). Put the finished cheese cubes in the refrigerator. Heat the vegetable stock and beetroot juice in the saucepan, do not boil. Roast the nuts in a pan over medium heat without fat until they turn golden yellow (or just buy lightly roasted hazelnuts). When the kernels have cooled down, quarter or halve them. Peel and dice shallots and sauté in 1 tbsp butter in a sufficiently large saucepan until translucent. Add rice, continue to sauté and make sure the rice gets hot! Only then deglaze it with half of the white wine, reduce. Then add the 2nd half. When the wine has boiled down completely, gradually add the hot vegetable and beetroot stock. Cook rice for 18 to 20 minutes, stirring constantly, until al dente. Take the saucepan off the heat, add the beetroot cubes (keep a few for garnish), 1-2 tbsp beetroot puree, Parmesan, half of the gorgonzola and the remaining cold butter, stirring everything well. Season to taste with salt and pepper from the mill. Be careful with salting: Fond, Parmesan and Gorgonzola already contain salt. Serve the risotto on hot plates, garnish with the remaining Gorgonzola cubes, the remaining beetroot cubes, the nuts and sprouts, herb leaves or rocket.

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