Bloody Beet Risotto

Why You’ll Love This Recipe

I love this risotto because it transforms simple ingredients into something visually stunning and delicious. The beets not only add color but also a natural sweetness that balances the richness of the cheese. It’s a vegetarian dish that still feels hearty and satisfying, and I like that it can be dressed up for a dinner party or served casually at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup Arborio rice
2 medium beets, roasted and pureed
4 cups vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup vegetable broth (extra)
1/2 cup grated Parmesan cheese
2 tablespoons
Salt and pepper to taste
Fresh parsley for garnish

Directions

1. I heat the vegetable broth in a saucepan and keep it warm over low heat.

2. In a large skillet, I heat oil over medium heat and sauté the onion and garlic until translucent.

3. I add the Arborio rice, stirring for about 2 minutes until it’s lightly toasted.

4. I pour in the extra broth and stir until it is mostly absorbed by the rice.

5. I begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.

6. After about 15 minutes, I stir in the beet puree and continue cooking until the rice is creamy and al dente.

7. I remove the skillet from the heat, stir in Parmesan cheese, and season with salt and pepper to taste.

8. I serve the risotto hot, garnished with fresh parsley.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prep, 30 minutes to cook, and is ready in 45 minutes total.

Variations

Sometimes I swap the Parmesan for goat cheese, which adds a tangy creaminess that pairs beautifully with beets. For a vegan version, I use a dairy-free Parmesan alternative or nutritional yeast. If I want extra texture, I stir in roasted walnuts or pine nuts just before serving. I also like to top it with a drizzle of balsamic glaze for a sweet, tangy finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the risotto gently on the stovetop with a splash of broth or water to bring back its creaminess. It can also be microwaved, but I find stirring halfway through helps it heat evenly. Freezing isn’t ideal since risotto tends to lose its creamy texture when thawed.

FAQs

Can I use pre-cooked or canned beets?

Yes, I sometimes use pre-cooked or canned beets to save time, though roasting fresh beets gives the best flavor.

Can I make this vegan?

Yes, I simply omit the Parmesan or use a plant-based cheese alternative.

What liquid works best for deglazing the rice?

I use extra vegetable broth, which keeps the flavor rich and balanced.

Can I use a different type of rice?

Risotto works best with Arborio rice, but Carnaroli or Vialone Nano are also great choices.

How do I know when the risotto is done?

I look for the rice to be creamy yet still slightly firm in the center—al dente.

Can I prepare the beet puree in advance?

Yes, I often roast and puree the beets ahead of time, then store them in the fridge until I’m ready to cook.

Can I add protein to this dish?

Yes, I sometimes serve it with grilled chicken, shrimp, or seared scallops for a complete meal.

How do I keep risotto from drying out?

I stir often and keep adding warm broth gradually to maintain creaminess.

Can I serve this as a side dish?

Yes, it pairs well with roasted meats, fish, or vegetarian mains.

Can I make it spicier?

Yes, I sometimes add a pinch of red pepper flakes or a drizzle of chili oil for a little heat.

Conclusion

This Bloody Beet Risotto is a stunning twist on a classic Italian favorite. I love how the creamy rice and earthy beets come together to create a dish that’s as beautiful as it is delicious. Whether I’m making it for a family dinner or serving it at a gathering, it always impresses with its bold color, rich flavor, and comforting texture.

Bloody Beet Risotto

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

A vibrant risotto made with roasted beet puree, creamy Arborio rice, and Parmesan cheese. Its striking red color and rich flavor make it a comforting yet elegant dish for weeknights or special occasions.

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Ingredients

1 cup Arborio rice

2 medium beets, roasted and pureed

4 cups vegetable broth (kept warm)

1/2 cup vegetable broth (extra, for deglazing)

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp olive oil

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, for garnish

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Instructions

1. Heat vegetable broth in a saucepan and keep warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
3. Add Arborio rice and toast for 2 minutes, stirring constantly.
4. Pour in 1/2 cup broth to deglaze and stir until mostly absorbed.
5. Add warm broth one ladle at a time, stirring frequently and letting liquid absorb before adding more.
6. After 15 minutes, stir in beet puree and continue cooking until rice is creamy and al dente.
7. Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
8. Serve hot, garnished with parsley.

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Notes

Swap Parmesan with goat cheese for tangy creaminess.

Use vegan Parmesan or nutritional yeast for a plant-based version.

Add roasted walnuts or pine nuts for crunch.

Drizzle with balsamic glaze for extra flavor.

Store in fridge up to 3 days; reheat gently with broth to restore creaminess.

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Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 6g
• Sodium: 580mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 10mg