Red beet risotto is a tasty main course, delicious and easy to prepare.
The red beet, or beetroot, is a light vegetable, high in fiber and minerals, antioxidants and anti-inflammatory properties, with a sweet yet bold taste. For the preparation of this risotto, pre-cooked red beets or beetroots are used, transformed into puree and briefly cooked in the risotto itself, perfect for Sunday lunch or a holiday, or for a family dinner.
Read how to make red beet risotto with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups risotto rice
- 7 oz pre-cooked red beet
- Half onion
- 3.5 fl oz white wine
- vegetable broth
- Parmesan cheese (grated)
- butter
- extra virgin olive oil
- salt
- pepper
Preparation of Red Beet Risotto
Peel the beet and cut it into pieces.
Blend it in a mixer until you get a puree.
Chop the onion.Heat a little extra virgin olive oil in a large pan and let the onion turn golden.
Add the rice and toast it, deglaze with the wine and let it evaporate.
Gradually add the hot vegetable broth to cook the rice, one ladle at a time, adding the next when the previous one has been completely absorbed.Five minutes before the end of cooking, add the pureed red beet and continue cooking the rice with the hot broth.
When the rice is cooked, turn off the heat, add a knob of butter, a few tablespoons of grated Parmesan cheese, adjust salt and pepper, and stir your red beet risotto.
Serve immediately, very hot.
Notes
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