Name: Beet Risotto Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 medium beets, roasted and blended; 1 small onion, finely diced; 2 cloves garlic, minced; 4 cups vegetable broth, warmed; ½ cup dry white wine; 1 ½ cups Arborio rice; ½ cup Parmesan cheese, freshly grated (optional for vegan version); 2 tbsp olive oil; 2 tbsp unsalted butter (or vegan butter for a plant-based option); Salt and black pepper to taste; Fresh parsley or microgreens for garnish (optional)

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Introduction

Beet risotto is a vibrant and creamy dish that combines the earthiness of roasted beets with the rich texture of Arborio rice. This colorful recipe is perfect for a comforting dinner that feels both elegant and wholesome.

The image shows a single white plate filled with bright pink beet risotto. The risotto has a creamy texture with visible beetroot chunks mixed evenly throughout. On top, small green herb leaves are scattered, adding a fresh touch and contrast in color. The plate is set on a white marbled surface with a few green herb sprigs placed around. In the blurred background, a second white plate with more beet risotto is partly visible. The lighting highlights the vibrant colors and moist texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium beets, roasted and blended
1 ½ cups Arborio rice
4 cups vegetable broth, warmed
1 small onion, finely diced
2 cloves garlic, minced
½ cup dry white wine
½ cup Parmesan cheese, freshly grated (optional for vegan version)
2 tbsp olive oil
2 tbsp unsalted butter (or vegan butter for a plant-based option)
Salt and black pepper to taste
Fresh parsley or microgreens for garnish (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes, or until tender when pierced with a fork. Let them cool, then peel and blend with ¼ cup of vegetable broth until smooth. Set aside.
Step 2: In a large pan, heat the olive oil and butter over medium heat. Add the diced onion and cook for 5-7 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add the Arborio rice to the pan and cook for 2-3 minutes, stirring constantly to coat the rice. The edges should start to look slightly translucent.
Step 4: Pour in the white wine and stir continuously until it evaporates, about 2 minutes.
Step 5: Add the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding more. Continue for 18-20 minutes until the rice is creamy and tender but still al dente.
Step 6: Stir in the blended beet mixture and cook for another 2-3 minutes to combine the flavors.
Step 7: Remove from heat, stir in the Parmesan cheese if using, and season with salt and black pepper to taste. Let the risotto sit for a couple of minutes before serving.
Step 8: Serve in shallow bowls and garnish with fresh parsley or microgreens for a burst of color and freshness.

Tips & Variations

For a richer flavor, use homemade vegetable broth if possible.
Swap Parmesan for nutritional yeast to keep it vegan while adding a cheesy note.
Add a splash of lemon juice at the end to brighten the dish.
Try topping with toasted walnuts or pine nuts for extra texture.

Storage

Store leftover beet risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess. Avoid reheating in the microwave without adding liquid to prevent drying out.

How to Serve

A mound of bright pink risotto sits in the centre of a white plate, with each grain of rice coated in the vibrant color, slightly glossy and soft in texture. Small pieces of beetroot are scattered within the risotto, adding deeper pink chunks mixed evenly through the dish. A few tiny green herb leaves are sprinkled on top, providing a fresh contrast to the pink. The plate rests on a surface with a white marbled texture. In the background, part of another plate with the same risotto can be seen, along with a small sprig of green herbs and a dark blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beets instead of roasting fresh ones?

Yes, canned or pre-cooked beets can be used for convenience. Just blend them smoothly with a little broth before stirring into the risotto.

Is white wine necessary for this recipe?

While white wine adds depth and acidity, you can substitute it with an equal amount of broth or a splash of lemon juice to keep the flavor balanced without alcohol.