Description
A creamy, vibrant beet risotto recipe made with roasted beets, Arborio rice, and Parmesan (or vegan alternatives). Comforting, colorful, and perfect for a cozy dinner or elegant gathering.
Ingredients
Units
Scale
- 2 medium beets (roasted and blended)
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth (warmed)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese (freshly grated (optional for vegan version))
- 2 tbsp olive oil
- 2 tbsp unsalted butter (or vegan butter)
- Salt and black pepper (to taste)
- Fresh parsley or microgreens (for garnish)
Instructions
- Roast the beets at 400°F (200°C) for 40–45 minutes, peel, and blend with ¼ cup broth.
- Heat oil and butter in a pan, sauté onion 5–7 minutes, add garlic and cook 1–2 minutes.
- Stir in Arborio rice, cooking until edges are translucent (2–3 minutes).
- Deglaze with white wine; stir until absorbed.
- Add warm broth one ladle at a time, stirring often, for 18–20 minutes until creamy.
- Stir in beet purée; cook 2–3 minutes.
- Remove from heat, stir in Parmesan (if using), season to taste.
- Serve garnished with parsley or microgreens.
Notes
- Keep broth warm for best results.
- Vegan option: use plant-based butter and nutritional yeast instead of Parmesan.
- Add goat cheese or walnuts for extra depth.
Nutrition
- Calories: 380
