Beetroot Risotto with Gorgonzola

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Vegetable stock

4 cups, heated

Grated beetroot

1 cup (about 2 medium beets, peeled and grated)

Parmesan cheese

1/2 cup, grated

Gorgonzola cheese

1/2 cup, crumbled

Salt

to taste

Pepper

to taste

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the finely chopped onion and minced garlic. Sauté until soft and translucent, about 5 minutes.
3. Stir in the Arborio rice and cook for another 2 minutes, stirring constantly to toast the rice slightly.
4. Pour in the white wine and continue stirring until the wine has been fully absorbed by the rice.
5. Add the grated beetroot to the pan, followed by a ladle of hot vegetable stock. Stir well to combine.
6. Continue adding the hot stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This should take about 20-25 minutes.
7. Once all the stock has been absorbed and the risotto is creamy, remove from heat and stir in the grated Parmesan and crumbled Gorgonzola cheese until melted and well combined.
8. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with extra Gorgonzola and a sprinkle of fresh herbs if desired.