Beetroot Risotto-Gorgonzola-toasted pistachios

Join us at Food for Flexitarians as we introduce our mouthwatering Beetroot Risotto, perfected with the rich touch of Gorgonzola and the crunchiness of toasted pistachios. The beetroot not only gives the risotto its signature deep-red color but also infuses an earthy sweetness that's truly captivating. Paired with the savory creaminess of Gorgonzola and the crisp bite of toasted pistachios, this dish is more than just a meal - it's an experience. Dive into this harmonious blend of flavors and textures, and let this beetroot risotto recipe tantalize your taste buds like never before!

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Ingredients Beet Root Risotto

​Beet Root Risotto 200g Arborio rice (risotto rice) 100ml dry white wine 900ml vegetable broth 100ml beetroot juice 80g Gorgonzola cheese, diced 50g toasted pistachios, roughly chopped 10g grated Parmesan cheese 2 small beetroots, peeled and diced 1 shallot, finely sliced 2 cloves of garlic 2 tablespoons olive oil A knob of butter Some nutmeg Salt and pepper to taste

White Wine Foam 150ml vegetable broth 50ml white wine 50ml white port wine 200ml heavy cream 80g butter Salt and white pepper A bit of fresh spinach for garnish.

Instruction Beet Root Risotto

• Dive into a culinary journey with this Beetroot Risotto, enriched with the nutty crunch of toasted pistachios and the tangy depth of Gorgonzola. To begin, heat a mix of vegetable broth and beetroot juice in a pot, keeping it warm on the side, ready to blend into our risotto later.
  

• In a separate pot, let the olive oil dance and sizzle. As it heats, sauté finely sliced shallots and garlic, letting them bask until they gleam with a translucent hue. To this aromatic base, add Arborio rice, stirring until its grains catch a hint of translucence around their edges.
  

• As the rice glistens, cascade in dry white wine, letting it simmer and seep into the rice. The fragrance is intoxicating as the rice luxuriously soaks up most of the wine. As the wine retreats into the rice, introduce our star: diced beetroots. Their vibrant hue and earthy sweetness will start to paint the dish with character.
  

• As the beetroot essence melds, ladle in the warm vegetable broth you've been keeping aside. The key here is patience and precision—pour gradually, stirring frequently, ensuring the rice thirstily drinks up the broth before you introduce more. This ritual, spanning 15-20 minutes, promises rice cooked to al dente perfection.
  

• As our risotto nears completion, weave in the rich flavors of freshly grated Parmesan cheese and a generous dab of butter. This duo transforms our dish, making it a creamy symphony of flavors. Balance this richness by seasoning it with just the right touch of salt and pepper.
  

• While our risotto reaches its zenith, there's a side quest: sauté fresh spinach in a pan kissed with oil. Season with salt, pepper, and a whisper of nutmeg.
  

• And then, the final act: Serve this beetroot masterpiece, crowned with freshly toasted pistachio kernels and adorned with morsels of Gorgonzola cheese. A feast for both the eyes and the palate awaits.

Instruction White wine foam

Start by gently simmering both the white wine and the white port wine, allowing them to reduce by half, concentrating their flavors. Following this, pour in the vegetable broth, letting it further reduce to enhance its savory essence. Introduce the heavy cream next, letting it reach a delicate boil to amalgamate the flavors. As the final touch, remove the concoction from heat and expertly fold in the remaining ingredients, ensuring they remain cold to preserve their unique profiles.

Vegan alternative

For a vegan version, you can replace the Parmesan with a vegan cheese alternative and use vegan margarine or cashew cream instead of butter.

Resumé

The risotto showcases how the earthy undertones of beetroots resonate beautifully with the robust punch of Gorgonzola. Meanwhile, the toasted pistachios stand out, offering a delightful crispy contrast. Altogether, this dish is more than a meal; it's a color palette, a texture canvas, and a symphony of flavors, all harmoniously intertwined. It beckons to culinary enthusiasts everywhere, urging them to embark on this tantalizing taste voyage.

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