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Galbani Dolcelatte® and beetroot risotto


  • 250g raw beetroot, stalks trimmed
  • 25g butter
  • 1 onion, chopped
  • 250g risotto rice
  • 1 litre vegetable stock
  • 150g Galbani Dolcelatte®
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Preparation Instructions

  1. Put the beetroot in a saucepan of water, bring to the boil and simmer for 30-45 mins until tender. Drain and reserve a ladleful of the cooking water. When cool, peel, then purée half with a splash of the reserved cooking water, and dice the rest.
  2. Melt the butter in a frying pan and fry the onion gently until soft. Tip in the rice and fry for a minute, then add a ladleful of stock and stir until completely absorbed. Repeat this process, adding a ladleful of stock at a time, until the rice is tender.
  3. Stir in the pureed and diced beetroot and half the cheese. Season, cover and leave to heat through for 5 mins.
  4. To serve, crumble over the remaining cheese and divide between two bowls.
  5. Joe's tip: "Galbani Dolcelatte® is so versatile, thanks to its soft texture.Try it in pasta sauces, on pizzas, or in risottos".