This was very good! We used sodium-free chicken broth and I still thought it was quite salty (probably because there's so much salt in the cheese and we're used to low-salt food). Next time, I'll omit the salt altogether. We also think it would benefit from more walnuts and that it would be even better with toasted walnuts, so we'll use 1/2 cup of toasted walnuts next time. This is so tasty if you are a blue cheese lover!
We enjoyed this beet risotto for dinner tonight. It involved very little prep and looked pretty on the plate. We followed the recipe as posted except for omitting the sea salt based on other reviews and because my veggie broth was not unsalted. Thanks for posting.
INCREDIBLE. I halved the recipe and made it with several substitutions: short-grain California brown rice, vegetable broth, omitted extra salt, goat's cheese, and one small onion plus 1 minced garlic clove instead of shallots. The only major difference this made to the cooking procedure was that the rice took WAY longer to cook (about 45 minutes of slowly adding and stirring), and needed more liquid (I estimate maybe 3.5-4 cups total). The end result was delicious, SO aesthetically pleasing and well worth the time, though! I will definitely make this again.
Great rich recipe. I subbed emmenthal for the gorgonzola out of a deep-seated fear of very strong cheese, but next time I may try the gorgonzola if I'm feeling adventurous. It is beautiful. I took a pic and will upload it when I have more time.
Terrific. Mild, but not bland; there was a surprising amount of flavor to it. It was very rich tasting, but not overwhelming ... the walnuts added wonderful crunch, and the combination of gorgonzola and beets was terrific. This is a definite keeper -- thanks for posting it!
I substituted Goat Cheese as I'm not a huge fan of Gorgonzola. This was a pretty simple dish to make and a beautiful presentation! Raised many eyebrows!
Wow-this was so great and gorgeous...hot pink/red! I think this might be a must for Valentine's Day year every year! It really was so yummy and a great combo of flavors.
Wow. This was amazingly good and easy to make. I used 2 cans of rosebud beets instead of fresh. This is definitely a keeper. It fed three of us (with leftovers for a fourth) for a main course. Thanks!