Beetroot Risotto with Taleggio Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
1164 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Beetroot Risotto with Taleggio Cheese
Description
This risotto starts by heating vegetable or chicken broth to keep it hot for gradual absorption. Baby beets are pureed separately to incorporate smooth beet flavor later. Onion is softened in olive oil, and carnaroli rice is toasted briefly before deglazing with rosé or dry white wine. Stock is added ladle by ladle, allowing the rice to absorb liquid evenly and cook through while remaining slightly firm.
After about 10 minutes, beet puree is folded in along with more broth, simmering until the risotto is tender without being mushy. Once removed from heat, unsalted butter and Parmigiano Reggiano are vigorously mixed in to produce a silky texture and rich flavor. Finally, small pieces of creamy Taleggio cheese are gently stirred to melt and add a distinct milky tang.
This dish presents as a colorful, creamy risotto with subtle sweetness from beets and depth from the cheeses and wine. Parsley can be added as a fresh garnish. Risotto is best served immediately for optimal texture.
Using Carnaroli or similar rice varieties ensures ideal creamy, al dente results. Leftovers can be repurposed into fried rice balls like arancini or suppli rather than reheating as risotto directly.
Ingredients
- 2 tbsp olive oil
- ½ onion (very finely diced)
- 3 beetroot (small, baby beets - around 4oz/120g)
- 1 cup carnaroli rice
- 1 cup rosé wine (or dry white wine)
- 6 cups vegetable broth (or chicken)
- 2 oz butter unsalted
- ⅓ cup Parmigiano Reggiano cheese
- 150 g Taleggio cheese (cut into small pieces)
- salt
- black pepper
- 2 tbsp parsley (finely chopped, optional)
Instructions
- Heat the stock in a saucepan pan until hot. Reduce the heat to keep it hot without simmering.
- Meanwhile, using an immersion blender or blender, blend the beetroot into a smooth puree. Set aside.
- Heat the oil in a deep sauté pan until just hot. Add the onion and stir for 2-3 minutes until soft.
- Add the rice and stir fry for 1-2 minutes. Add the wine and stir. Let it sizzle for 30 seconds or so to burn off the alcohol.
- Add 2 ladlefuls of stock and a little salt & pepper to the pan and stir in. Reduce the heat a little and let the rice simmer gently until most of the stock has been absorbed. Add more stock in ladlefuls repeating the process for about 10 minutes until the rice is almost cooked but still has a bite.
- Add the pureed beet and a little more stock and stir well to incorporate. Let this come to a simmer and cook for a further 2-3 minutes until the rice is cooked through but not mushy.
- Remove from the heat and beat in the butter and parmigiana cheese until rich and creamy. It should be fairly soupy in consistency, so beat in a little more stock if it’s not.
- Serve right away in shallow bowls with little cubes or slices of the taleggio cheese scattered over and a small sprinkle of parsley. Finally, a little drizzle of extra virgin olive oil and you’re good to go!
Notes
- Preferred rice types for risotto include Carnaroli, Vialone Nano, or Arborio for best texture.
- Store cooked risotto in the refrigerator for up to 5 days or freeze for up to 3 months; defrost fully before using.
- Leftover risotto is best repurposed into fried rice balls like arancini or suppli rather than reheating as risotto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1164 kcal
% Daily Value*
| Calories | 1164kcal | 58% |
| Carbohydrates | 106g | 35% |
| Protein | 29g | 58% |
| Fat | 61g | 94% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 4081mg | 170% |
| Potassium | 646mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 4181IU | 84% |
| Vitamin C | 13mg | 14% |
| Calcium | 655mg | 66% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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