Ruby red, sweet and savoury al dente risotto bursting with flavour and enriched by creamy gorgonzola and crunchy walnuts. 

Red Wine Beet Risotto

Serves: 6


4 tbsp Emerald Grasslands unsalted butter, 1 inch cubes

¼ cup

Pusateri’s Delicato Extra Virgin Olive Oil 
1 small onion, minced
2 cloves garlic, minced
2 cups Acquerello Arborio Rice
4 Small beets, roasted or steamed, cubed
1 ½ cups dry red wine
3 vegetable bouillon cubes

½ tsp 


½ tsp

1 cup Igor Gorgonzola Dolce, small pieces

¼ cup 

walnuts, toasted



1. Dilute bouillon cubes in 6 cups of boiling water and keep warm in a pot on medium-low heat.
2. Heat 1 tbsp each of butter & olive oil in a large sauté pan over medium heat. 
3. Add onion and sauté until soft, 10-12 minutes. 
4. Add garlic and continue to sauté, 2 minutes. 
5. Add arborio rice and stir until rice becomes translucent, 5-6 minutes. 
6. Add cubed beets and sauté 2 minutes. 
7. Deglaze with red wine. Stir continuously until red wine has been absorbed. 
8. Add broth 1 cup at a time bringing back to a boil, stirring occasionally, until broth is absorbed and rice is al dente and creamy. 
9. Add salt and pepper. 
10. Gently stir in remaining 3 tbsp butter until glistening. 
11. Plate risotto and top with gorgonzola and walnuts. 


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with roasted tomatoes & smoked almonds

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Mustard roasted with poached pear & pistachio 

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*Available only for Rosh Hashanah catering