Creamy Beet Risotto That Will Brighten Your Dinner Table

This creamy beet risotto showcases vibrant colors, comforting flavors, and can easily cater to dietary preferences, making it a must-try for dinner!

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Course: Main Dishes

Cuisine: Italian

Keyword: Beet Risotto, comfort food, Creamy Risotto, dinner, easy recipe, Vegetarian Dish

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 350kcal

Equipment

Oven
Skillet
Blender
ladle

Ingredients

Beet Risotto Ingredients

2 medium beets Roast and blend these for a naturally sweet flavor and vibrant color.
1.5 cups Arborio rice This short-grain rice is key for that creamy texture we love in risotto.
4 cups vegetable broth Warm it up beforehand for the best cooking results.
1 small onion Finely diced, adds subtle sweetness and depth to the dish.
2 cloves garlic Minced garlic infuses the risotto with aromatic goodness.
0.5 cups dry white wine Adds a splash of acidity, enhancing the earthy beet flavor.
0.5 cups Parmesan cheese Freshly grated adds a creamy richness (or swap for vegan cheese if desired).
2 tablespoon olive oil Use for sautéing, contributing heart-healthy fats.
2 tablespoon unsalted butter Adds a rich, buttery flavor; opt for vegan butter for a plant-based version.
Salt To taste, balances the flavors perfectly.
Black pepper To taste, balances the flavors perfectly.

For Garnish

Fresh parsley or microgreens Adds a fresh, colorful finish.

Instructions

Step-by-Step Instructions for Beet Risotto

Preheat your oven to 400°F (200°C) and wrap the medium beets in foil. Roast the beets for 40-45 minutes, or until they can be easily pierced with a fork. After roasting, allow them to cool before peeling and blending with ¼ cup of warm vegetable broth until smooth. Set this vibrant beet mixture aside for later use in the creamy beet risotto.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the finely diced onion and sauté for 5-7 minutes until it becomes translucent. Stir in the minced garlic and continue cooking for another 1-2 minutes.
Add the 1 ½ cups of Arborio rice to the pan, stirring constantly for 2-3 minutes to toast the rice.
Pour in the ½ cup of dry white wine and stir continuously until the liquid has mostly evaporated, which should take about 2 minutes.
Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently until the risotto is creamy and tender, yet still al dente.
Once the rice reaches your desired texture, gently fold in the blended beet mixture. Cook for an additional 2-3 minutes.
Stir in the ½ cup of freshly grated Parmesan cheese, if using, and season with salt and black pepper to taste. Let the risotto sit for a couple of minutes before serving.
Spoon the luscious beet risotto into shallow bowls and garnish with fresh parsley or microgreens.

Notes

Storage: Store leftover beet risotto in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 3 months.

Nutrition