From beetroot to brisket on Daily Brunch with Ocado

Today Simon cooked a luscious risotto with earthy beetroot and sharp, creamy gorgonzola; and a brisket with paprika, brandy and red wine. Proper winter food!

Beetroot and Blue Cheese Risotto

Image of the risotto

This Beetroot and Blue Cheese Risotto is a delicious midweek meal that’s a great way to use up any leftover seasonal beetroot. The earthy flavour of the beautiful red beetroot is complemented by the rich and tangy gorgonzola cheese, making a deliciously filling dish that is surprisingly straightforward to prepare.

  •  Serves 4
  • Cooking and preparation time: 20 mins

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