Description
Beet Risotto is a creamy, vibrant dish that combines the earthy sweetness of roasted beets with the rich texture of Arborio rice. This delightful recipe is perfect for impressing guests at dinner parties or savoring on cozy nights in. Each bite offers a balance of flavors enhanced by aromatic garlic and onion, making it an unforgettable culinary experience. Easy to prepare yet elegant, this risotto is a feast for both the eyes and palate—perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 2 medium fresh beets, roasted and diced
- 4 cups low-sodium vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Fresh herbs (e.g., parsley or thyme), chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Cool, peel, and dice.
- Heat olive oil in a large pan over medium heat. Sauté onion until translucent (5-7 minutes), then add garlic and cook until fragrant.
- Stir in Arborio rice and toast for about 2-3 minutes until edges are translucent.
- Gradually add vegetable broth one ladle at a time, stirring continuously until absorbed (about 20 minutes).
- Once rice is al dente, fold in roasted beet cubes. Mix well to create a ruby-red risotto.
- Remove from heat and stir in Parmesan cheese, lemon juice, and herbs. Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 8mg