Fuchsia risotto..

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Have a nice week everyone! Today for lunch I prepared a creamy beetroot risotto! It’s a really simple and quick recipe and the red/pink color of the beetroot makes it look amazing!

Ingredients

  • 320 gr risotto rice (I used Carnaroli)
  • 200g beetroot
  • 100g butter
  • 80g of grated grana padano
  • 100g gorgonzola
  • milk or cream
  • 50ml white wine
  • 1lt hot vegetable stock
  • salt

First of all, blend the beetroot to a puree and store it in the fridge. In a pan, melt half the butter indicated and  toast the rice for 3/4 minutes. Sprinkle with white wine and let it blend. Add stock, salt and cook the rice for about 15 minutes by continuing to add stock when necessary. Melt the blue cheese with a little cream or milk. Remove the risotto from heat and stir in the remaining butter, grana padano cheese and the puree from the fridge.
Serve with melted gorgonzola.

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photos © chrysoula papagianni

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