Description
A creamy risotto recipe featuring the earthy flavor and color of beets.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warm
- 1 cup cooked beets, pureed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and cook, stirring, until fully absorbed.
- Add one ladleful of warm broth to the rice, stirring until absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, about 20 minutes.
- Stir in the pureed beets until the risotto is uniformly pink.
- Remove from heat. Stir in Parmesan cheese and butter until melted and smooth.
- Season with salt and pepper. Serve immediately.
Notes
- Use fresh or frozen beets, cooked and pureed until smooth.
- Keep the vegetable broth warm throughout the cooking process.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
- Cholesterol: 35
Keywords: beet risotto, arborio rice, parmesan, creamy risotto, vegetarian main dish