Roasted Beet Risotto

This Roasted Beet Risotto is a creamy and vibrant dish that blends the earthy sweetness of roasted beets with the rich texture of risotto. It’s made with simple ingredients and is perfect for a nutritious and delicious meal. Whether you’re looking for a comforting dinner or a flavorful side dish, this beet risotto will become a new favorite in your kitchen.

Why You’ll Love This Recipe

The combination of roasted beets and creamy risotto creates a harmonious and comforting dish. The earthy flavor of the beets is balanced perfectly with the rich, creamy texture of the risotto. The addition of balsamic vinegar adds a hint of tang, while the parmesan and thyme elevate the flavor profile. This dish is not only delicious but also a healthy, vibrant option that’s easy to prepare.

Ingredients

• 1 pound (450 g) beets (approximately 4 medium beets), peeled

• 1¼ cups (250 g) risotto rice

• 3 medium shallots or 2 large, finely chopped

• 2 garlic cloves, finely chopped

• 2⅔ cups (630 ml) chicken or vegetable stock (hot)

• ⅓ cup (80 ml) white wine

• 2 teaspoons balsamic vinegar

• 4-5 tablespoons parmesan (finely grated, vegetarian if required)

• 2 tablespoons olive oil

• 1 tablespoon butter

• Pepper to taste

• Fresh thyme leaves for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C/180°C fan/gas mark 6). Line a large baking sheet with parchment paper and set aside.

2. Prepare the beets: Cut the beets into halves, then quarters, and finally into 1 cm (0.5”) thick wedges. Season the wedges lightly with salt and pepper, drizzle with 1 tablespoon of olive oil, and stir to coat evenly.

3. Roast the beets: Spread the beet wedges on the prepared baking sheet in a single layer. Roast for about 35 minutes, or until the beets are lightly browned and tender but still firm.

   • Tip: Start preparing the risotto after the beets have been roasting for about 20 minutes to save time.

4. Puree the beets: Once roasted, puree about ⅔ of the beets with the balsamic vinegar until smooth. Set aside, covering the remaining beets to keep them warm.

5. Cook the shallots and garlic: In a medium-sized pan, heat the butter and 1 tablespoon of olive oil. Add the shallots and garlic and cook gently for 3-4 minutes until softened.

6. Add the rice: Add the risotto rice to the pan and stir to coat it in the oil and shallot mixture. Pour in the white wine and cook for 2-3 minutes, stirring frequently, until the wine has mostly evaporated.

7. Add the stock: Begin adding the hot stock, one-third at a time, stirring frequently. Allow the rice to absorb the stock before adding more, simmering for about 3-4 minutes with each addition. Continue this process until the rice becomes thick and creamy.

   • Tip: Stirring the risotto as it cooks releases starch, giving it its signature creamy texture.

8. Add beet puree: Stir in the beet puree along with most of the remaining stock and season with pepper. Cook for 1-2 minutes, adding more stock if the risotto becomes too thick. Remove from heat and adjust the seasoning as needed.

   • Tip: The risotto should be creamy but still have some bite to the rice, so avoid overcooking.

9. Serve: Top the risotto with the reserved roasted beets, the remaining parmesan, and a sprinkle of fresh thyme leaves. Serve immediately.

Details

• Prep Time: 30 minutes

• Cook Time: 15 minutes

• Total Time: 45 minutes

• Servings: 4 servings

Category:

Main, Side

Method:

Baking and Simmering

Cuisine:

Low Fat

Diet:

Vegetarian (with optional parmesan)

Variations

• Vegan version: To make this dish vegan, substitute the butter with olive oil and omit the parmesan or use a plant-based alternative.

• Add greens: You can stir in some spinach, kale, or arugula for added nutrients and a pop of color.

• Nutty topping: Add some toasted pine nuts or walnuts for a crunchy texture contrast on top of the risotto.

Storage/Reheating

• Storage: Leftover beet risotto can be refrigerated in an airtight container for up to 3 days.

• Reheating: Reheat the risotto in a pan over low heat, adding a splash of water or stock to loosen it up if needed.

• Freezing: While it’s best served fresh, this risotto can be frozen for up to 3 months. Reheat it gently once defrosted, adding extra stock to restore its creamy consistency.

FAQs

1. Can I use pre-cooked beets for this recipe?

It’s best to use fresh beets for the best flavor and texture, but you can use pre-cooked beets in a pinch. Just skip the roasting step and puree them directly.

2. Can I make this dish without wine?

Yes, you can substitute the white wine with additional vegetable or chicken stock. The wine adds flavor, but the risotto will still be delicious without it.

3. Can I use another type of rice instead of risotto rice?

Risotto rice, such as Arborio, Carnaroli, or Vialone Nano, is essential for the creamy texture of this dish. Other types of rice won’t give the same result.

4. Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock works perfectly in this recipe and is a great option for making the dish vegetarian.

5. Can I add cheese to the risotto?

Yes, parmesan adds a wonderful savory flavor to this dish, but you can also use other cheeses like pecorino or goat cheese for a different twist.

6. Can I prepare the risotto in advance?

Risotto is best served immediately after cooking, but you can prepare the beet puree and roast the beets ahead of time to save time on the day of cooking.

7. What if the risotto becomes too thick?

If your risotto becomes too thick while cooking, simply add more stock or water a little at a time until you achieve the desired consistency.

8. How can I make this dish spicier?

To add some heat, you can sprinkle some red pepper flakes into the risotto or add a diced chili along with the shallots and garlic.

9. Can I freeze beet risotto?

Yes, you can freeze leftover beet risotto for up to 3 months. Just store it in an airtight container and reheat gently when ready to serve.

10. How do I know when the risotto is done?

The risotto should be creamy and the rice should still have a slight bite to it, not mushy. Taste it to check the texture, and stop cooking when it’s al dente.

Conclusion

Roasted Beet Risotto is a vibrant, flavorful, and nutritious dish that’s perfect for any occasion. The sweet, earthy roasted beets pair beautifully with the creamy risotto, creating a comforting and satisfying meal. With its rich texture and bright color, this dish is not only a feast for the eyes but also for the taste buds. Enjoy this wholesome, easy-to-make recipe for a delicious and filling meal!

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