Beet Risotto
User Reviews
5
Beet Risotto
Description
Beet Risotto starts with steaming whole beets until tender, then peeling and cubing them to incorporate into the dish. Shallots and garlic are gently sautéed in butter and olive oil before adding arborio rice which is toasted to deepen its nutty flavor. White wine is added and absorbed, followed by vegetable broth ladled in gradually to develop a creamy, tender risotto texture. Half of the beets are stirred in during cooking for texture and flavor. The dish is finished with a dollop of ricotta cheese for added creaminess, and a light drizzle of honey to enhance the beets' natural sweetness.
The result is a risotto with a smooth, creamy mouthfeel and bursts of tender beet pieces, offering an appealing blend of earthy and mild sweet notes. The cooking technique ensures the rice grains are al dente yet creamy, with a balance of aromatic shallots and garlic.
This risotto pairs well as a comforting main or a standout side dish. Its color and flavor can add interest to vegetarian meals or complement protein dishes. The drizzle of honey offers a subtle contrast that can be adjusted based on taste.
Ingredients
- 2 tablespoons butter , divided
- 1 tablespoon olive oil
- 2 shallot chopped
- 4 garlic chopped, cloves
- 2 beets large
- 2 cups arborio rice
- 1 cup white wine
- 7 cups vegetable broth
- 1 teaspoon salt fine sea salt
- 1/2 cup ricotta cheese
- honey for drizzling
Instructions
- Scrub the beets clean and then place them in a saucepan fitted with a steamer basket and about 2 inches of water. Cover with water and cook for about 30 minutes or until tender all the way through when pierced with a fork. Once the beets are cool enough to handle, rub the skins off and cut them into 1-inch cubes.
- In a large, wide frying pan, heat 1 tablespoon of the butter and the olive oil, sweat the shallots and garlic until just soft.
- Stir in the dry arborio rice, continuing to brown. Add half of the chopped beets.
- Meanwhile, heat the vegetable broth in a saucepan until at a low simmer, then reduce to warm.
- Stir in the white wine to the skillet until absorbed.
- Ladle in one cup of the hot broth and stir, cooking until fully absorbed. Continue to add 1 cup of simmering broth at a time, waiting until each addition is absorbed before adding the next, until all broth is gone. This process takes about 20-25 minutes.
- Risotto should be creamy and rice granules taunt. Stir in the salt and the remaining cooked beets.
- Spoon into serving bowls, top with a dollop of ricotta cheese and drizzle lightly with honey.
- If you've tried this recipe come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 1560mg | 65% |
| Potassium | 225mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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