Creamy Beet Risotto: A Colorful Twist for Dinner Delight
This creamy Beet Risotto combines earthy beets with Arborio rice for a delightful and colorful culinary experience.
Equipment
- Oven
- Pan
- blender
Ingredients
For the Risotto
- 2 medium beets roast and blend for color and flavor
- 1.5 cups Arborio rice essential for creamy texture
- 4 cups vegetable broth warm for better absorption
- 1 small onion finely diced
- 2 cloves garlic minced
- 0.5 cup dry white wine helps deglaze the pan
- 0.5 cup Parmesan cheese freshly grated, optional for vegan
- 2 tablespoon olive oil high-quality
- 2 tablespoon unsalted butter or vegan butter
- Salt to taste
- Black pepper to taste
For Garnish
- Fresh parsley or microgreens for color and freshness
Instructions
Step-by-Step Instructions for Beet Risotto
- Preheat your oven to 400°F. Wrap beets in foil and roast for 40-45 minutes until tender. Cool, peel, and blend with ¼ cup broth until smooth.
- In a pan over medium heat, heat olive oil and butter. Sauté diced onion for 5-7 minutes, then add garlic and cook for another 1-2 minutes.
- Add Arborio rice to the pan, stirring constantly for 2-3 minutes until lightly translucent.
- Pour in the dry white wine, stirring for 2 minutes until evaporated.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently for about 18-20 minutes.
- Gently stir in the blended beet mixture and cook for another 2-3 minutes.
- Stir in Parmesan cheese if using, season with salt and black pepper to taste, and let sit for a few minutes.
- Serve in bowls, garnished with fresh parsley or microgreens.
Notes
Choose fresh, firm beets for best flavor. Let risotto rest to meld flavors before serving.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 58gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 15mgSodium: 480mgPotassium: 650mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 2.5mg
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