Ingredients
Ingredients for 10 servings:
- 3 kg Ardo Risotto Funghi
- 500 g Ardo Beetroot cubes
- 300 ml cream
- 200 g fresh goat’s cheese
- 50 g pine nuts
- olive oil
Allergens
Milk
Preparation
- Bring the cream and beetroot cubes to the boil.
- When the beetroot is cooked, add the risotto Funghi and heat through.
- Roast the pine nuts.
- Serve the risotto in a dinner bowl, and drizzle with olive oil.
- Top with the goat’s cheese and pine nuts.
Ardo products used in this recipe
