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Vegetable risotto with gorgonzola — photo recipe step by step

A simple step by step photo recipe for cooking vegetable risotto with gorgonzola

Vegetable risotto with gorgonzola — beautiful variety of the already known and loved us Italian dish. In the process of cooking risotto use a lot of various components, but the combination of beets and Gorgonzola cheese make it the most unusual and refined.

Despite the fact that the recipe is quite simple, it is this vegetable risotto that has not only a bright unusual color, but also has an amazing and savory taste. And the presence of the most useful Gorgonzola cheese and incredibly vitamin beets makes the dish incredibly useful, too! Easy, unusual, interesting, useful and tasty combination in one recipe!


  • Rees Arborio
    (400 g)

  • Vegetable broth
    (1000 ml)

  • Beet
    (250g)

  • Gorgonzola Cheese
    (100g)

  • Parmesan cheese
    (100g)

  • Dry red wine
    (250 ml)

  • Onion
    (100g)

  • Garlic
    (3 cloves)

  • Vegetable oil
    (20 ml)

  • Butter
    (20g)

First you need to heat the finished vegetable broth almost to a boil.

Then the previously washed and peeled onions and garlic should be quite finely chopped.

After that, you need to heat the pan, add a little vegetable oil to it and melt the butter there.

Next, put on the pan finely chopped onion and garlic and fry these ingredients for a few minutes until translucent.

Then you need to put the rice in the pan and also torment it to a translucent state, stirring constantly.

Then, without stopping stirring, pour the wine to the rice and cook on moderate heat until it is evaporated.

After that, the risotto should be added to an incomplete glass of hot vegetable broth and still cook over medium heat, without stopping to stir constantly. The broth must be poured so that in the end it is left 1-2 cups.

Add a new portion of broth only when the previous one is fully absorbed into the rice.

Beets, pre-boiled and cut into medium pieces, along with the remaining vegetable broth, should be placed in a blender and whipped to a puree.

The resulting beetroot puree must be added to the risotto pan and mix well.

Vegetable risotto with gorgonzola is almost ready! It remains only to add Parmesan cheese, grated on a fine grater, cover with a lid and leave to soak and connect to all tastes for a few more minutes.

* Before serving, you can also decorate our risotto with large pieces of Gorgonzola and grated Parmesan.

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