Roasted Beet Risotto
Roasted Beet Risotto is a creamy and vibrant dish that combines the earthy sweetness of roasted beets with the rich texture of risotto. This easy-to-make, vegetarian recipe is perfect for a comforting main dish or a flavorful side. With a touch of balsamic vinegar and parmesan, it’s a healthy and delicious choice for any occasion.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
1 pound (450 g) beets (about 4 medium)
1¼ cups (250 g) risotto rice
3 medium shallots, 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
Instructions
- Preheat the Oven: Preheat to 400°F (200°C).
- Prepare the Beets: Peel and cut beets into wedges, season with salt and pepper, drizzle with olive oil, and roast for 35 minutes.
- Puree the Beets: Once roasted, blend ⅔ of the beets with balsamic vinegar and set aside.
- Cook Shallots and Garlic: Sauté shallots and garlic in olive oil and butter for 3-4 minutes.
- Add Rice and Wine: Stir in risotto rice, then add white wine and cook until evaporated.
- Add Stock: Add hot stock in stages, stirring frequently until creamy (15-20 minutes).
- Mix in Beet Puree: Stir in beet puree and remaining stock. Adjust seasoning with pepper.
- Serve: Top with reserved roasted beets, parmesan, and fresh thyme leaves.
Notes
- Tip: Stir the risotto frequently to release the starch for a creamy texture.
- Tip: Use fresh, seasonal beets for the best flavor, though pre-cooked beets are a quick substitute.
Find it online: https://cookingwithsarah.com/roasted-beet-risotto/
