Beet risotto is a gourmet recipe, a very colorful and scenic first course. I like to prepare it during the Christmas holidays or for Valentine’s Day, but it is appreciated in every season. Great when creamed with cheese such as goat cheese, gorgonzola, philadelphia, ricotta, robiola, stracchino, stracciatella (burrata), or taleggio. Easy to prepare also with the bimby.
The beet is commonly called red beet even though it is not a turnip but a vegetable of the same family as the sugar beet.
SEASONALITY and beet harvest period: from May to December. Until March, you can find those stored in sand. Additionally, in the fridge section of stores, they are always available pre-cooked and vacuum-packed.
Other ideas for cooking beets
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Beet Risotto
- Half l Vegetable broth
- 1 Tropea red onion (or a spring onion or half a white onion)
- 3.5 oz fresh beet (or pre-cooked)
- to taste Salt
- Half glass Red wine (optional)
- cup Rice (vialone nano)
- Half tsp Ground cinnamon
- to taste Extra virgin olive oil
- to taste Butter (vegan version with soy butter, margarine or plant-based cream)
- 1.75 oz red beet
- to taste Parsley
- to taste Balsamic vinegar
Instead of butter you can cream with: goat cheese, gorgonzola, philadelphia, ricotta, robiola, stracchino, stracciatella or taleggio. Or serve with burrata.
Tools
- Cutting board
- Knife smooth blade
- Casserole for risottos
Beet Risotto
Prepare the vegetable broth.
Wash and thinly slice the Tropea red onion (or shallot). In a casserole, stew the onion with a drizzle of oil and broth for about 5 minutes.
Meanwhile, dice the beet into very small pieces (raw or pre-cooked), add it to the sauté and let it flavor for a few minutes. Then add the rice and toast it, stirring well. Deglaze with some wine, then add a few ladlefuls of hot broth and continue cooking, adding more as it is absorbed. Add the ground cinnamon.
Meanwhile, prepare the crispy beet cubes to add to the risotto before serving. Cut 1.75 oz of red beet into cubes, season them with oil, salt, and aromatic herbs, place them in a baking dish, and bake them in a preheated oven at 302°F for about 10-15 minutes.
Once the rice is cooked, turn off the heat and cream it with a pat of butter (for vegans: soy butter, margarine, or plant-based cream). Stir and serve the hot beet risotto.
Decorate this first course with crispy beet cubes and a drizzle of balsamic vinegar or chopped parsley.
Sara’s tips
Beets are very staining, when handling them I recommend using latex gloves. Alternatively, after handling them, you can wash your hands with lemon juice.
Variations with speck
– Sauté speck cubes after softening the onion and before toasting the rice
– Garnish the plated risotto with strips of speck, sautéed and made crispy in a non-stick pan
– Delicious combination of melted gorgonzola and crispy speck
What to pair with beet risotto?
To accompany beet risotto, I recommend a light and fruity white wine, such as a Pinot Grigio or Sauvignon Blanc.
What goes well with beet risotto?
– Add a fresh note to the dish with slices of pear or apple, the sweetness contrasts well with the earthy flavor of the beet
– Nuts like toasted walnuts or pine nuts can add crunch and a slightly toasted flavor to the risotto
