Beet Risotto
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
All of the red comes from beet.
Read more
It is pureed and stirred into the toasted rice, so every grain takes on a deep color. The rice goes into the pan unwashed to keep its surface starch.
Ingredients
Instructions
- 1
Peel the beets and blend them into a smooth puree, and heat the vegetable broth in a separate pot.
- 2
Heat olive oil and half of the butter in a pan, then sauté the chopped onion and garlic until translucent.
- 3
Add the unwashed Arborio rice to the pan and sauté for 2 minutes until the edges of the grains become translucent.
- 4
Pour in the white wine to evaporate the alcohol, then stir in the prepared beet puree.
- 5
Add the warm broth one ladle at a time, stirring constantly for about 15 minutes, allowing the rice to absorb the liquid.
- 6
When the rice is al dente, turn off the heat, add the remaining butter and parmesan, and stir well to melt with residual heat.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Doenjang Clam Spinach Orzo
Onion, Vegetable broth
Rote Bete Knödel (Austrian Beet Bread Dumplings)
Beet, Onion
Mushroom Risotto
Arborio rice, Onion