Beetroot Risotto
This beetroot risotto, made with cooked beets and Arborio rice, is a perfect blend of sweet, savory, and earthy flavors with a velvety creamy texture. This stunning, comforting meal is perfect for any occasion and a great way to add beets to your weekly menu.
Equipment
- 1 small pot
- 1 large skillet or pot
- 1 blender or food processor
- 1 ladle
Ingredients
- 1 medium beet, cooked and peeled
- 2 tablespoons olive oil
- 1 small onion or shallot, diced
- 2 garlic cloves, minced
- 2 cups Arborio rice
- ½ cup (optional) dry white wine
- 5-6 cups chicken or vegetable broth, low sodium
- 4-5 tablespoons Gorgonzola cheese, crumbled or more too taste
- ½ cups grated Parmesan
- 2 tablespoons butter
- ¼ salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- In a blender or a food processor, add 1 medium beet, cooked and peeled and about ¼ cup of water or broth. Blend it until once consistency. Set beet puree aside.
- Add 5-6 cups chicken or vegetable broth, low sodium to the saucepan. Heat it over medium heat and keep it on low heat during the whole cooking process.
- In a large skillet or a pan, heat 2 tablespoons olive oil over medium heat. Add 1 small onion or shallot, diced and 2 garlic cloves, minced. Saute over medium heat for about 2 minutes, stirring frequently.
- Add 2 cups Arborio rice to the skillet and stir it for 2-3 minutes to lightly toast the grains over medium heat, sure they are well coated with the oil.
- Pour in½ cup (optional) dry white wine (if using) and cook it for 2-3 minutes until most of the wine has evaporated.
- Slowly start adding the hot broth to the rice, one full ladle at a time. Stir the rice continuously, allowing each portion of broth to be absorbed before adding the next one. Continue the process of adding broth and stirring for about 18-23 minutes or until the rice becomes creamy but remains al dente in the middle.
- Pour blended puree and stir into the cooked risotto.
- Take the risotto off the heat. Add 4-5 tablespoons Gorgonzola cheese, crumbled , ½ cups grated Parmesan and the remaining 2 tablespoons butter. Gently stir it until incorporated into the rice.
- Give risotto a taste and add some salt (if needed) and black pepper to taste. You can add some lemon juice and lemon zest before serving. Garnish with 1 tablespoon chopped fresh parsley and serve!
Notes
Beets: boil the beet for 40 minutes or roast it for about 50 minutes until tender.
Rice: use a risotto rice, which is short grain and high in starch.
Gorgonzola: you can use goat cheese or feta instead.
Nutrition
Calories: 488kcalCarbohydrates: 38gProtein: 24.7gFat: 21gCholesterol: 36mgSodium: 501mgFiber: 4gSugar: 3g
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