Description
Beet Risotto is a vibrant and creamy dish that combines earthy roasted beets with the rich texture of Arborio rice. This stunning meal not only delights the eyes but also warms the soul, making it perfect for cozy dinners or impressing guests at gatherings. With its beautiful ruby-red hue and comforting flavors, every bite is a celebration of culinary mastery, ensuring that it becomes a favorite in your recipe repertoire.
Ingredients
Scale
- 1 cup Arborio rice
- 2 medium fresh beets (about 8 oz), roasted and diced
- 4 cups vegetable broth (warmed)
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- Fresh herbs (like thyme or parsley) for garnish
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap whole beets in aluminum foil and roast for about 45 minutes until tender. Let cool before peeling and dicing.
- In a large pan over medium heat, melt butter. Add chopped onions and sauté until translucent.
- Stir in minced garlic and Arborio rice; cook for about 2 minutes until rice edges are slightly translucent.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until each addition absorbs before adding more (about 20-25 minutes).
- Once the rice is al dente, mix in roasted diced beets. Remove from heat and fold in grated Parmesan cheese along with remaining butter. Season with salt, pepper, and herbs to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg