Beetroot and Gruyère AOP risotto

15' 20'

Ingredients for



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


  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.

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