3/5 Valentine’s Dinner Series Risotto with Beetroot, Gorgonzola & Pistachios
A bold Italian risotto where earthy beetroot meets creamy gorgonzola and the crunch of pistachios. Vibrant, elegant, and full of depth.
🔥 Ingredients (2 servings):
• 150g risotto rice 🍚
• 300g beetroot (purée)
• 60g gorgonzola
• 100ml milk
• 40g Parmesan
• 30g butter
• 500ml vegetable broth
• 20g pistachios
• 100ml white wine
• 1 shallot
• Olive oil
• Salt & pepper to taste
👨🍳 How to make it:
1️⃣ Blend roasted beetroot with a bit of water into a smooth purée.
2️⃣ Sauté shallot in olive oil, add rice, then white wine.
3️⃣ Gradually add broth and cook for 10 minutes.
4️⃣ Stir in the beetroot purée and cook for another 5 minutes.
5️⃣ Mix in butter and Parmesan for a creamy texture.
6️⃣ Plate, drizzle with warm gorgonzola sauce, and top with crushed pistachios. ✨
A stunning dish with incredible flavors. Would you try it?
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