Beet Risotto With Walnuts and Gorgonzola Cheese
"So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter."
photo by lolablitz
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 bunch beet
- 5 cups unsalted chicken stock or 5 cups vegetable stock
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 -3 shallots
- 1 1⁄2 cups arborio rice
- 4 -5 ounces gorgonzola
- 1⁄3 cup walnuts
directions
- Top and scrub clean 1 bunch beets. Steam them until tender, run them under water, and then slip the skins. When cool, chop the beets into 3/4 inch cubes; you should have about 2 cups.
- In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
- In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs unsalted butter. Finely chop and add 2-3 shallots. Sauté until soft and clear, about 10 minutes.
- Add 1 1/2 cup Arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until liquid is absorbed. Add more stock, about 1/4 cup each time. It should take about 20 minutes in all.
- Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.
- After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.
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Reviews
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This was very good! We used sodium-free chicken broth and I still thought it was quite salty (probably because there's so much salt in the cheese and we're used to low-salt food). Next time, I'll omit the salt altogether. We also think it would benefit from more walnuts and that it would be even better with toasted walnuts, so we'll use 1/2 cup of toasted walnuts next time. This is so tasty if you are a blue cheese lover! -
We enjoyed this beet risotto for dinner tonight. It involved very little prep and looked pretty on the plate. We followed the recipe as posted except for omitting the sea salt based on other reviews and because my veggie broth was not unsalted. Thanks for posting. -
INCREDIBLE. I halved the recipe and made it with several substitutions: short-grain California brown rice, vegetable broth, omitted extra salt, goat's cheese, and one small onion plus 1 minced garlic clove instead of shallots. The only major difference this made to the cooking procedure was that the rice took WAY longer to cook (about 45 minutes of slowly adding and stirring), and needed more liquid (I estimate maybe 3.5-4 cups total). The end result was delicious, SO aesthetically pleasing and well worth the time, though! I will definitely make this again. -
Great rich recipe. I subbed emmenthal for the gorgonzola out of a deep-seated fear of very strong cheese, but next time I may try the gorgonzola if I'm feeling adventurous. It is beautiful. I took a pic and will upload it when I have more time.
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Terrific. Mild, but not bland; there was a surprising amount of flavor to it. It was very rich tasting, but not overwhelming ... the walnuts added wonderful crunch, and the combination of gorgonzola and beets was terrific. This is a definite keeper -- thanks for posting it!
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RECIPE SUBMITTED BY
I've let my boyfriend do most of the cooking for the past five years because he's really good at and enjoys it. My interest in cooking is a very recent one. I love to grow my own fruit and veggies and then try out new recipes with them.
