Description
A delicious and vibrant beet risotto that is creamy and perfect for impressing guests.
Ingredients
Scale
- 1 cup Arborio rice
- 2 medium beets, roasted and pureed
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
- After about 15 minutes, add the beet puree to the risotto and continue to stir, adding broth as needed until the rice is creamy and al dente.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Remove from heat and let it sit for a couple of minutes before serving.
- Garnish with fresh parsley before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Make sure to roast the beets ahead of time for easier preparation.
- This dish pairs well with a light salad or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Beet Risotto Recipe