Creamy Beetroot and Gorgonzola Risotto
Pasta
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Cook Time
1 h
Servings
2
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Creamy Beetroot and Gorgonzola Risotto is ready in 1 h and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This creamy beetroot and gorgonzola risotto is a real comfort food, perfect for autumn evenings. The sweetness of the beetroot blends perfectly with the strong flavor of the gorgonzola, creating a balance of flavors that wins you over at the first taste. I often prepare it when I have guests for dinner, because it is a dish that is remembered. The preparation is simple and quick thanks to the Thermomix®, which allows me to obtain a creamy and velvety consistency in a few minutes. A tip? Add a sprinkling of grated cheese and a few fresh thyme leaves for an extra touch!
Ingredients (15 ingredients)
-
150 g vialone nano rice
-
200 g cooked beetroot
-
1 piece shallot
-
2 tbsp extra virgin olive oil
-
100 ml white wine
-
100 g sweet gorgonzola
-
1 q.b. grated cheese
-
1 l water
-
0.5 piece onions
-
1 piece carrots
-
1 coste celery
-
3 tbsp extra virgin olive oil
-
1 q.b. fine salt
-
1 q.b. sweet gorgonzola
-
1 q.b. thyme
Preparation (10 steps)
Preparation of the vegetable broth
Put ½ onion, 1 carrot and 1 celery stick into pieces in the bowl. Add 3 tablespoons of extra virgin olive oil and 1 l of water. Add salt to taste and cook for 30 Min./100°C/Stufe 1.
Chop the shallot
Put 1 shallot in the bowl and chop for 3 Sek./Stufe 5.
Sauté the shallot
Add 2 tablespoons of extra virgin olive oil and sauté for 3 Min./120°C/Stufe 1.
Toast the rice
Add 150 g of vialone nano rice and toast for 3 Min./120°C/Stufe 1.
Deglaze with white wine
Add 100 ml of white wine and cook for 1 Min./Varoma/Stufe 1 without the measuring cup, to evaporate the alcohol.
Cooking the risotto with broth
Add a ladle of hot broth (about 100 ml) and cook for 15 Min./100°C/Stufe 1. Add hot broth whenever the rice absorbs it.
Prepare the beetroot purée
Add 200 g of cooked beetroot in pieces and a ladle of broth (about 100 ml) into the bowl. Blend for 20 Sek./Stufe 8, gradually increasing the speed.
Incorporate the beetroot purée
Add the beetroot purée to the risotto and cook for 5 Min./100°C/Stufe 1. Add hot broth if necessary.
Cream with gorgonzola and cheese
Add 100 g of sweet gorgonzola in pieces and grated cheese to taste. Cook for 2 Min./60°C/Sanftrührstufe Linkslauf, until the cheese has melted.
Plate and serve
Plate the risotto and garnish with sweet gorgonzola pieces to taste and thyme leaves to taste. Serve hot.
Finished cooking? Great! 🎉
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Created by
Giulia Ferrari
6
Rezepte
0
Kochbücher
Allergens
- Milk
- Celery
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