Learn to make a creamy Beetroot and Robiola Risotto with this easy Italian recipe.

Risotto alla barbabietola e robiola

This Beetroot and Robiola Risotto is a creamy, eye-catching Italian dish, featuring the vibrant color of beetroot. The pre-cooked beetroot is blended into a smooth cream, added at plating for a delightful contrast of colors and flavors.

The secret lies in the creamy robiola cheese, used with butter and Parmesan to create a velvety texture that enhances the rice without overwhelming the palate. Its delicate and slightly tangy note balances the natural sweetness of the beetroot, making the dish more harmonious.

With its gourmet presentation and the fresh touch of lemon thyme, this Beetroot and Robiola Risotto is perfect for an elegant dinner or special occasion. Yet, it’s so easy to prepare that you can impress your guests any time!

Ingredients

• 1 cup Arborio rice
• 2 precooked beetroots
• 1/2 cup robiola cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon thyme for garnish

Instructions

1. In a blender, puree the beetroots until smooth.
2. In a pot, heat the olive oil and butter. Sauté the onion until translucent.
3. Add the rice and toast for 2-3 minutes.
4. Gradually add the vegetable broth, stirring continuously, until the rice is al dente.
5. Stir in the robiola cheese and Parmesan, mixing until creamy.
6. Season with salt and pepper.
7. Plate the risotto and add the beetroot puree on top.
8. Garnish with lemon thyme and serve.

Total Time: 40 min

Cuisine: Italian

Other Delicious Beetroot Risotto Variations

• Risotto with Nettles, Beetroot, and Scampi
• Champagne, Beetroot, and Shrimp Risotto
• Rice with Radicchio Pesto, Beetroot, and Persimmon