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Risotto with Beetroot, Goat, and Gorgonzola Cheese Cream Sauce.

Risotto with Beetroots, goat, and Gorgonzola Cheese Cream Sauce.

Anna Maria
The wintertime calls for hearty colorful foods like this risotto enriched with the tangy taste of goat and gorgonzola cheeses and the vivid color of beetroots.
4.25 from 4 votes
Prep Time 15 mins
Cook Time 50 mins
3 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 4


  • Arborio rice 8oz
  • 2 tbsp olive oil
  • 2 oz +1 oz butter
  • 30 g grated Grana Padano cheese
  • 1/2 shallot chopped into tiny bits
  • ½ glass of dry white wine

Vegetable broth

  • 2 Lt water 8 cups
  • 2 beetroots
  • 1 medium yellow onion
  • 1 stalk of celery
  • 1 carrot
  • a sprig of parsley
  • 1 tbsp kosher salt
  • 2 tbsp olive oil

Goat and Gorgonzola Cream Sauce

  • Goat cheese 4 oz
  • Gorgonzola cheese 2 oz
  • 50 ml milk or half and half 1/4 cup


Vegetable Broth

  • Heat the olive oil in a stock pot.
  • Cook for 5 minutes after adding the peeled veggies.
  • After that, pour in 8 cups of water and 1 tablespoon kosher salt and bring to a boil.
  • Reduce the heat to a low heat and cover the pot.
  • Simmer for 35 minutes, stirring occasionally to prevent too much liquid from boiling away.
  • Strain the vegetable broth and return it to a low heat setting on the burner.

Goat and Gorgonzola Cream Sauce

  • Place a heavy skillet over medium heat
  • Pour cream into skillet, add the goat and gorgonzola cheeses.
  • Cook until cheeses are melted and sauce reaches desired consistency


  • In the large pot, heat the oil and butter over moderately low heat. Add the shallot and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
  • Add ¼ of broth and continue to cook until it evaporates and the onion becomes soft and red.
  • Add the washed and drained rice and stir until it begins to turn opaque, about 2 minutes.
  • Add the wine until all of it has been absorbed.
  • Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed.
  • Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
  • Cook the rice in this way adding little by little the broth until tender, 25 minutes in all.
  • Remove the pan from the heat.
  • Allow the risotto to rest for at least 2 minutes after adding the grated Grana Padano cheese, and butter.
  • Transfer the risotto to a serving bowl and top with the cheese sauce.
  • Serve with chopped fresh parsley as a garnish.


Keyword risotto
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