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