Receive a delicious new recipe each month

You have been registered and receive the latest recipes 1 time per month.

What maturation of Gruyère AOP for your recipe?

Classic, alpine, reserve, bio, 6 months, 12 months etc. ...

Discover the maturations of Gruyère AOP

The Gruyère AOP recipe book is now available!

17.-

Buy

Beetroot and Gruyère AOP risotto


Printable version PDF file

Serves 4

Main course

15 min

20 min

Ingredients

  • 250g risotto rice
  • 1 beetroot, cooked
  • 1 shallot, finely chopped
  • 50g butter
  • 100g Gruyère AOP, grated
  • 500ml vegetable stock

Preparation

Use a food processor to process ¾ of the cooked beetroot into juice.

 

Cut the remaining beetroot into cubes.

 

In a pan, sweat the shallot and add the rice. 

 

Moisten with the beetroot juice and a small amount of stock.

 

Simmer the risotto until the rice is al dente, adding stock as required.

 

Add ¾ of the grated Gruyère AOP.

 

Plate up the risotto and serve garnished with the cubed beetroot and remaining Gruyère AOP.

 

Enjoy!

 

Tip : Add some mushrooms for an even more refined meal.