Beetroot Risotto

Cook time 1 hour
Servings 4


2-3 medium beetroot, washed

1L of vegetable stock

3 sprigs of thyme, plus extra leave to serve

2 tbsp extra virgin olive oil

1 onion, finely diced

1 clove garlic, finely chopped

250g risotto rice

150ml white wine

½ cup finely grated parmesan

25g butter

80g blue cheese, like gorgonzola

Salt & pepper

Beetroot Risotto


Place the beetroot into a steamer basket over a pot of water. Cover and cook for 35-40 minutes or until cooked through. Cool then puree in a blender with a pinch of salt and splash of olive oil until smooth.

Heat stock in a pot with the thyme.

In a large pan, heat oil and gently sweat the onion and garlic. Add the rice and coat well with the onion mixture, cooking for about 2 minutes. At this stage add the white wine and reduce until all absorbed, agitating the pan occasionally so it doesn't stick. Now ladle by ladle add the stock. Turn the heat down to a simmer. Allow the rise to absorb the stock before ladling in more. This should take at least 20-25 minutes. Season with salt and pepper. The rice should be al dente.

Fold through the beetroot puree then turn the heat off. Add the butter and parmesan and fold through.

Serve on plates and tap the base of plates and spread out evenly. Garnish with blue cheese chunks, a sprinkle over thyme leaves and extra olive oil.