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Beet Risotto

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A vibrant and creamy Beet Risotto infused with the earthy sweetness of roasted beets and rich Parmesan, perfect for any occasion.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 medium beets, roasted and pureed
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine (optional)
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (e.g., parsley or basil) for garnish

Instructions

  1. Heat the vegetable broth in a saucepan over low heat, ensuring it remains warm.
  2. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
  3. Add Arborio rice and toast it for a couple of minutes.
  4. If using, pour in the white wine and stir until mostly absorbed.
  5. Begin adding the warm vegetable broth, one ladle at a time, stirring often.
  6. Stir in the beet puree after about 15 minutes of cooking.
  7. Continue adding broth until the rice is cooked al dente, about 20-25 minutes total.
  8. Stir in the grated Parmesan cheese until melted.
  9. Season with salt and pepper, and serve hot, garnished with herbs.

Notes

For a quicker process, consider pre-steaming the beets before blending into a puree.

Nutrition

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