Beetroot and Gruyère AOP risotto

Ingredients for

4

Note

  • 250 g
    risotto rice
  • 1
    beetroot, cooked
  • 1
    shallot
  • 50 g
    butter
  • 100 g
    Gruyère AOP grated
  • 5 dl
    vegetable stock

Preparation

  1. Use a food processor to process ¾ of the cooked beetroot into juice.
  2. Cut the remaining beetroot into cubes.
  3. In a pan, sweat the shallot and add the rice.
  4. Moisten with the beetroot juice and a small amount of stock.
  5. Simmer the risotto until the rice is al dente, adding stock as required.
  6. Add ¾ of the grated Gruyère AOP.
  7. Plate up the risotto and serve garnished with the cubed beetroot and remaining Gruyère AOP.

Delicious to know

Add some mushrooms for an even more refined meal.
Print

Similar recipes

Recipe of the month

Bruschetta with artichokes, shallots and Le Gruyère AOP

  • 30 min.
  • 20 min.
  • Appetizers
Discover the recipe

Classic recipes

Beetroot and Gruyère AOP risotto

Ingredients for

4

Note

  • 250 g
    risotto rice
  • 1
    beetroot, cooked
  • 1
    shallot
  • 50 g
    butter
  • 100 g
    Gruyère AOP grated
  • 5 dl
    vegetable stock

Preparation

  1. Use a food processor to process ¾ of the cooked beetroot into juice.
  2. Cut the remaining beetroot into cubes.
  3. In a pan, sweat the shallot and add the rice.
  4. Moisten with the beetroot juice and a small amount of stock.
  5. Simmer the risotto until the rice is al dente, adding stock as required.
  6. Add ¾ of the grated Gruyère AOP.
  7. Plate up the risotto and serve garnished with the cubed beetroot and remaining Gruyère AOP.

Delicious to know

Add some mushrooms for an even more refined meal.
Print

Similar recipes
  • 6 min.
  • 10 min.
  • Appetizers
  • 5 min.
  • 30 min.
  • Starter
  • 8 min.
  • 40 min.
  • Main dishes

Snack

Beetroot and Gruyère AOP risotto

Ingredients for

4

Note

  • 250 g
    risotto rice
  • 1
    beetroot, cooked
  • 1
    shallot
  • 50 g
    butter
  • 100 g
    Gruyère AOP grated
  • 5 dl
    vegetable stock

Preparation

  1. Use a food processor to process ¾ of the cooked beetroot into juice.
  2. Cut the remaining beetroot into cubes.
  3. In a pan, sweat the shallot and add the rice.
  4. Moisten with the beetroot juice and a small amount of stock.
  5. Simmer the risotto until the rice is al dente, adding stock as required.
  6. Add ¾ of the grated Gruyère AOP.
  7. Plate up the risotto and serve garnished with the cubed beetroot and remaining Gruyère AOP.

Delicious to know

Add some mushrooms for an even more refined meal.
Print

Similar recipes
  • 6 min.
  • 10 min.
  • Appetizers
  • 5 min.
  • 30 min.
  • Starter
  • 8 min.
  • 40 min.
  • Main dishes

Sesonal recipes

Beetroot and Gruyère AOP risotto

Ingredients for

4

Note

  • 250 g
    risotto rice
  • 1
    beetroot, cooked
  • 1
    shallot
  • 50 g
    butter
  • 100 g
    Gruyère AOP grated
  • 5 dl
    vegetable stock

Preparation

  1. Use a food processor to process ¾ of the cooked beetroot into juice.
  2. Cut the remaining beetroot into cubes.
  3. In a pan, sweat the shallot and add the rice.
  4. Moisten with the beetroot juice and a small amount of stock.
  5. Simmer the risotto until the rice is al dente, adding stock as required.
  6. Add ¾ of the grated Gruyère AOP.
  7. Plate up the risotto and serve garnished with the cubed beetroot and remaining Gruyère AOP.

Delicious to know

Add some mushrooms for an even more refined meal.
Print

Similar recipes
  • 6 min.
  • 10 min.
  • Appetizers
  • 5 min.
  • 30 min.
  • Starter
  • 8 min.
  • 40 min.
  • Main dishes

The Fondue Half-Half

A classic

Fondue Half & Half
  • 20 min.
  • Main dishes
Discover the recipe

The Fondue

Beetroot and Gruyère AOP risotto

Ingredients for

4

Note

  • 250 g
    risotto rice
  • 1
    beetroot, cooked
  • 1
    shallot
  • 50 g
    butter
  • 100 g
    Gruyère AOP grated
  • 5 dl
    vegetable stock

Preparation

  1. Use a food processor to process ¾ of the cooked beetroot into juice.
  2. Cut the remaining beetroot into cubes.
  3. In a pan, sweat the shallot and add the rice.
  4. Moisten with the beetroot juice and a small amount of stock.
  5. Simmer the risotto until the rice is al dente, adding stock as required.
  6. Add ¾ of the grated Gruyère AOP.
  7. Plate up the risotto and serve garnished with the cubed beetroot and remaining Gruyère AOP.

Delicious to know

Add some mushrooms for an even more refined meal.
Print

Similar recipes
  • 6 min.
  • 10 min.
  • Appetizers
  • 5 min.
  • 30 min.
  • Starter
  • 8 min.
  • 40 min.
  • Main dishes
Discover our chefs

Discover our chefs

Be inspired by their creative recipes for Le Gruyère AOP. They share their secrets for sublimating this exceptional cheese.