Rice Medium

Beet Risotto

Quick answer

Beet risotto toasts Arborio rice with onion and garlic, absorbs warm stock gradually, and finishes with beet puree, butter, and Parmesan.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Peel the beets and blend them into a smooth puree, and heat the vegetable broth in a separate pot.
2

Heat

Heat olive oil and half of the butter in a pan, then sauté the chopped onion and garlic until translucent.
3

Heat

Add the unwashed Arborio rice to the pan and sauté for 2 minutes until the edges of the grains become translucent.
4

Prep

Pour in the white wine to evaporate the alcohol, then stir in the prepared beet puree.
5

Step

Add the warm broth one ladle at a time, stirring constantly for about 15 minutes, allowing the rice to absorb the liquid.
6

Step

When the rice is al dente, turn off the heat, add the remaining butter and parmesan, and stir well to melt with residual heat.

The cues that matter most while cooking.

Key technique: Sweetness and bright color of beets
Finish cue: Add the unwashed Arborio rice to the pan and sauté for 2 minutes until the edges of the grains become translucent.
Avoid this: Do not wash the risotto rice before cooking, as the starch is needed to create a creamy texture.