Beetroot risotto is an original dish both in taste and appearance thanks to its red color and the intense flavor of the beetroot. It’s easy to prepare and doesn’t require any special steps, but it will allow you to impress and surprise your guests.
If you like colorful risottos, don’t forget to check out the recipe:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 528.05 (Kcal)
- Carbohydrates 80.79 (g) of which sugars 7.34 (g)
- Proteins 13.36 (g)
- Fat 13.44 (g) of which saturated 8.54 (g)of which unsaturated 4.82 (g)
- Fibers 5.41 (g)
- Sodium 951.37 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 2 beetroots
- 4 1/4 cups vegetable broth
- to taste salt
- 1 1/2 tbsp butter
- 1/4 cup Parmigiano Reggiano DOP
- 1/4 dry white wine
- 1/2 onion
Tools
- 1 Pot 3 qt
- 1 Small pot 2 qt
- 1 Blender
- 1 Knife
- 1 Cutting board
Procedure
Prepare the vegetable broth following the homemade vegetable broth recipe, or make it using bouillon cubes or granulated seasoning, and remember to keep it hot to avoid stopping the rice cooking.
While the broth is cooking, boil the beetroots cubed and peeled in plenty of water, it will take about 10-15 minutes for them to be fully cooked.
Finely dice the red onion and put it in a pan on the stove with a couple of tablespoons of extra virgin olive oil and sauté over low heat, when the onion has sweated and become translucent (about 2-3 minutes) add the rice.
Toast the rice over high heat for a couple of minutes, when it’s hot pour in the glass of white wine (which must be at room temperature) and let it evaporate. Start adding the broth a couple of ladles at a time and let it be absorbed by the rice before adding more.
Toast the rice over high heat for a couple of minutes, when it’s hot pour in the glass of white wine (which must be at room temperature) and let it evaporate. Start adding the broth a couple of ladles at a time and let it be absorbed by the rice before adding more.
With the help of an immersion blender, make the beetroot into a thick and homogeneous puree, adding a spoonful at a time to the risotto. Continue for 11-14 minutes on low heat, adding broth whenever needed and cooking the risotto.
Add the beetroot puree at the end of cooking to make the rice redder, as the color of the vegetables tends to gray and diminish with cooking.
To add creaminess to the risotto, add half a robiola and stir off the heat.
Your beetroot risotto is ready!
Plating Tips:
This is an elegant risotto due to its color, with a strong but sweet leaning taste. I recommend finishing the dish with some cheese cream or melted gorgonzola.
Which wine to pair with beetroot risotto:
An aromatic white wine with a salty taste that can enhance the flavor of the beetroot. For example, the Müller Thurgau from Alto Adige, which combines notes of nutmeg, apple, and hazelnut.
