How to make Beetroot Risotto with Gorgonzola 


How to make Beetroot Risotto with Gorgonzola 

Beetroot Risotto with Gorgonzola is an exquisite and creamy Italian first course with a beautiful pink color, which will amaze your guests, it is a first course worthy of special occasions, despite being really easy to prepare.

This recipe is prepared quickly and is also cheap, in fact, very few ingredients are needed to prepare it, as long as they are of excellent quality. You can opt for sweet or spicy gorgonzola, depending on your preferences, both go perfectly with the “earthy” flavor of the beets.

Instead of Carnaroli rice, you can use Arborio, equally suitable for risotto.

When it comes to beets, one cannot help but think of the quantity of sugar they contain, even if the red ones contain much less than the white sisters, used for the production of sugar, despite this, even red beets are not very suitable for low-calorie diets.

Despite the caloric intake, however, they are rich in antioxidants and are a valid aid in eliminating toxins within our body, they are rich in fiber, calcium, iron, magnesium, and vitamins, such as folic acid, a precious ally for health.

They are also precious for stimulating our body and for helping the nervous system to function properly, plus they are a precious food for sportsmen, they help increase physical strength and help runners increase their ability to breathe well even under exertion.

If you love Italian risottos, try also:

If you want to prepare a real Italian risotto, follow my advice in my article “how to prepare a perfect risotto”.

But now are you ready to cook Beetroot Risotto with Gorgonzola with me? Mamma mia che buono!

 Beetroot Risotto with Gongorzola
Beetroot Risotto with gorgonzola

Recipe Difficulty Level: not too tricky Servings: 4

Ingredients for the broth (alternatively, you can use the bouillon cube and mix it in hot water): 

  • 1,5 l (6 cups) of water
  • 1 carrot 
  • a stalk celery
  • 1 onion

Ingredients for the risotto:

  • 320 g (11.3 oz) of risotto (caronaroli or arborio)
  • 200 g (7 oz) of gorgonzola cheese (alternatively, you can use blue cheese)
  • 40 g (¼ stick plus 1 tbsp) of butter
  • 100 g (3/4 cups) of grated parmesan
  • 2 beetroot (already cooked)
  • Half glass of with wine
  • Salt
  • A little bit of oil


First of all, Let’s prepare the vegetable broth: 

boil some water in a pot and add 1 carrot, stick of celery, and 1 onion and cook for 20 minutes (alternatively, you can use the bouillon cube and mix it in hot water).

In an electric blender, whip the beetroots. You should blend until you obtain a kind of purèe.

Let’s prepare the risotto:

In a casserole, pour a little bit of oil.

Once warm, add the rice and cook for a few minutes (until the rice becomes almost transparent) while mixing.

Salt the rice and pour the wine and cook on high heat until the wine completely evaporates. 

Add a little bit of stock to cover the rice and low the heat.

Cook on medium heat, adding from time to time a spoonful of hot stock (only when the broth previously poured has already been absorbed by the rice).

Once ready, add the purèe of beetroots, turn off the heat, and add butter and parmesan, mix vigorously, and serve.

Finally, add the cubes of gorgonzola cheese on top of the rice.

Enjoy! Buon appetito!

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