Creamy Beet Risotto That Will Brighten Your Dinner Table
This vibrant beet risotto is a delicious celebration of color and flavor, perfect for any dinner table.
Equipment
- Oven
- Baking sheet
- Skillet
- Blender
- Measuring Cups
- Measuring Spoons
Ingredients
For the Risotto
- 1 ½ cups Arborio rice Essential for creamy texture.
- 4 cups Vegetable broth Warmed.
- 1 medium Onion Finely diced.
- 2 cloves Garlic Minced.
- ½ cups White wine For deglazing.
- to taste Salt
- to taste Black pepper
For the Beets
- 2 medium Beets Roasted and blended.
For the Finish
- ½ cups Parmesan cheese (optional).
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter (or vegan butter).
- to taste Fresh parsley or microgreens (optional for garnish).
Instructions
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C), wrap beets in foil, and roast for 40-45 minutes until tender. Blend with ¼ cup of warmed vegetable broth until smooth.
- In a skillet, heat olive oil and unsalted butter over medium heat. Sauté onion for 5-7 minutes, then add garlic and cook for another 1-2 minutes.
- Add Arborio rice, stirring for 2-3 minutes until slightly translucent.
- Pour in white wine and stir for about 2 minutes until evaporated.
- Ladle in vegetable broth one ladle at a time, stirring frequently for 18-20 minutes until creamy and al dente.
- Stir in the blended beet mixture and cook for an additional 2-3 minutes.
- Remove from heat, add Parmesan cheese (if using), and season with salt and black pepper.
- Serve the risotto in bowls and garnish with fresh parsley or microgreens.
Notes
For best results, keep stirring while adding broth to maintain creaminess and adjust seasonings to taste.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 7mgCalcium: 200mgIron: 2mg
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