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Beetroot and Gruyère AOP risotto

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Serves 4

Main course

15 min

20 min


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


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.




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