3 kg Ardo Risotto Funghi
500 g Ardo Beetroot cubes
200 g Ardo Beetroot lardons
300 ml cream
200 g fresh goat’s cheese
50 g pine nuts
olive oil




  1. Bring the cream and beetroot cubes to the boil.
  2.  When the beetroot is cooked, add the risotto Funghi and heat through.
  3. Meanwhile, cook the beetroot lardons in the oven at 180°C for 10 to 12 minutes.
  4. Roast the pine nuts.
  5. Serve the risotto in a dinner bowl, and drizzle with olive oil.
  6. Top with the goat’s cheese and pine nuts and beetroot lardons.
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