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Beet Risotto Recipe

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★★★★★

4.8 from 56 reviews

This vibrant Beet Risotto combines creamy Arborio rice with naturally sweet roasted beets, creating a colorful and flavorful dish. Enhanced with garlic, onion, white wine, and Parmesan, this comforting risotto is perfect as a main or side and offers a delightful twist on a classic Italian staple.

Ingredients

Scale

Vegetables

  • 2 medium beets, roasted and blended
  • 1 small onion, finely diced
  • 2 cloves garlic, minced

Liquids and Broth

  • 4 cups vegetable broth, warmed
  • ½ cup dry white wine

Grains and Dairy

  • 1 ½ cups Arborio rice
  • ½ cup Parmesan cheese, freshly grated (optional for vegan version)

Fats and Oils

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter (or vegan butter for a plant-based option)

Seasonings and Garnish

  • Salt and black pepper to taste
  • Fresh parsley or microgreens for garnish (optional)

Instructions

  1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet in foil and place them on a baking tray. Roast for 40-45 minutes until you can easily pierce them with a fork. Allow to cool completely, then peel and blend the beets with ¼ cup of warm vegetable broth until smooth. Set the puree aside for later use.
  2. Sauté the Aromatics: Heat olive oil and butter in a large pan over medium heat. Add the finely diced onion and cook for 5-7 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Toast the Rice: Add the Arborio rice to the pan and cook for 2-3 minutes, stirring constantly to coat every grain with the butter and oil. The rice will begin to look slightly translucent around the edges, which helps develop flavor.
  4. Deglaze with Wine: Pour in the dry white wine and keep stirring until the wine evaporates completely, about 2 minutes. This deglazing step lifts any bits stuck to the pan and adds depth to the risotto.
  5. Add the Broth: Begin incorporating the warm vegetable broth one ladleful at a time. Stir frequently and wait until each addition is nearly absorbed before adding more. Continue this gradual process for 18-20 minutes until the rice is creamy with an al dente bite.
  6. Incorporate the Beets: Stir the beet puree into the cooked risotto and cook for another 2-3 minutes, allowing the flavors to meld and the vibrant color to infuse the dish evenly.
  7. Finish the Risotto: Remove the pan from heat and stir in the grated Parmesan cheese if using. Season generously with salt and black pepper to taste. Let the risotto rest for a couple of minutes to thicken slightly.
  8. Garnish and Serve: Serve the risotto warm in shallow bowls, topped with fresh parsley or microgreens for a fresh, colorful presentation and an herby note.

Notes

  • For a vegan version, substitute the butter with vegan butter and omit the Parmesan cheese or use a vegan cheese alternative.
  • Roasting the beets enhances their natural sweetness and intensifies flavor.
  • Keep the vegetable broth warm to ensure even cooking of the rice when adding ladle by ladle.
  • Stirring frequently is key to developing the risotto’s characteristic creamy texture.
  • Use fresh Parmesan cheese for the best taste if not making the vegan version.
  • Leftovers can be stored in the refrigerator for up to 2 days and gently reheated with a splash of broth or water.

Keywords: beet risotto, vegetarian risotto, roasted beet recipe, Italian risotto, creamy risotto, Arborio rice recipe

Find it online: https://leofoster.com/beet-risotto-recipe/