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A recipe to make your bietenrisotto with only five ingredients

Cooking doesn’t have to be that complicated. With five ingredients and place in an instant, something on the table. In NU.nl you can read each and every week, how do you have such an easy recipe to prepare. This week, bietenrisotto with gorgonzola and walnuts.

  • Preparation time: 30 minutes
  • Type of meal: dinner
  • Seasonal product: sugar beet
  • Number of persons: 4

The red beetroot is available year round. Winterbieten are, however, slightly larger than the zomerbieten. Beets can be steamed, boil, roast, and stew. Also, it’s raw, very, very good, you can, for example, there is a vegetarian carpaccio, or any salad with it.

This risotto is raw, grated beet, which, along with the risotto rice slow cooked stooft in stock. The result is a tasty risotto made with a lovely purple red color. Wonderful with gorgonzola and walnuts. You don’t like so much blue cheese on it? You can also have goat cheese, feta cheese or (fresh grated) Parmesan cheese to use.

Five of the ingredients for the bietenrisotto

  • 300 g of risotto rice (arborio or carnaroli)
  • 2 tuinkruidenbouillonblokjes
  • 500 g beetroot (uncooked)
  • 150 grams of gorgonzola
  • 1 handful of walnuts
  • The five ingredients you need for a bietenrisotto with gorgonzola and walnuts. (Photo: Andrea Tegel)

    This is how you make the dish is ready

  • Peel the raw beets and grate them coarsely in a blokrasp. You can also do this in a food processor with a raspopzetstuk to use it.
  • Do tuinkruidenbouillonblokjes in a saucepan and pour 1 liter of boiling water. Stir until the bouillon cubes, and keep warm. Put a spoon ready and waiting.
  • Melt a knob of butter in a frying pan or a wok and pour in the risotto rice in there. Cook for about 2 minutes, until the rice is translucent to see. So, then, the bietenrasp it.
  • Add a ladle of hot stock and let the rice over a low heat, the moisture, all while occasionally stirring. Then add a ladle of broth and stir until it is absorbed. Continue in this manner until the risotto rice until al dente’s. It takes about 20 minutes.
  • Cut the gorgonzola into cubes. Stir in half of the gorgonzola due to the bietenrisotto. Transfer the risotto to taste with freshly ground black pepper.
  • Serve the risotto in soup plates and divide the rest of the gorgonzola over it. Sprinkle with chopped walnuts.
  • Enjoy your meal!

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