Risotto with beetroot 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. Excellent when creamed with cheese, such as: goat cheese, gorgonzola, philadelphia, ricotta, robiola, stracchino, stracciatella (burrata), or taleggio. Easy to prepare even with the Thermomix.
The red beet is commonly called beetroot even though it is not actually a turnip but a vegetable of the same family as the sugar beet.
SEASONALITY and beetroot harvest period: from May to December. Until March, you can find those stored in sand. Additionally, pre-cooked and vacuum-sealed ones are always available in the refrigerated section of stores.
Other ideas for cooking beets
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Risotto with Beetroot
- Half qt Vegetable broth
- 1 red Tropea onion (or one green onion or half a white onion)
- 3.5 oz fresh red beet (or precooked)
- to taste Salt
- Half cup Red wine (optional)
- 5.6 oz 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)
- 1.7 oz beetroot
- to taste Parsley
- to taste Balsamic vinegar
In substitution of butter you can cream with: goat cheese, gorgonzola, philadelphia, ricotta, robiola, stracchino, stracciatella, or taleggio. Alternatively, serve with burrata.
Tools
- Cutting Board
- Knife smooth blade
- Casserole for risotto
Risotto with Beetroot
Prepare the vegetable broth.
Wash and thinly slice the red Tropea onion (or shallot). In a casserole, stew the onion with a drizzle of oil and some broth for about 5 minutes.
Meanwhile, dice the beetroot into very small cubes (raw or precooked), add it to the sauté and let it flavor for a few minutes. Then add the rice and toast it well by stirring. Deglaze with wine, then add a few ladles of hot broth and continue cooking, adding more as it gets absorbed. Add the cinnamon powder.
Meanwhile, prepare the crispy beetroot cubes to add to the risotto before serving. Cut 50 g of beetroot into cubes, season with oil, salt, and herbs, place them in a baking dish, and bake in a preheated oven at 300°F for about 10 – 15 minutes.
Once the rice is cooked, turn off the heat and cream it with a knob of butter (for vegans: soy butter, margarine, or plant-based cream). Stir and serve the hot beet risotto.
Decorate this first course with crispy beetroot cubes and a drizzle of balsamic vinegar or chopped parsley.
Sara’s Tips
Red beets are very staining, when handling them it is advisable to use latex gloves. Alternatively, after handling them, you can wash your hands with some 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, browned and made crispy in a non-stick pan
– delicious combination of fondant gorgonzola and crispy speck
What to pair with beetroot risotto?
To accompany beetroot risotto, I recommend a light and fruity white wine, such as Pinot Grigio or Sauvignon Blanc.
What goes well with beetroot risotto?
– add a fresh note to the dish with slices of pear or apple, the sweetness contrasts well with the earthy flavor of beetroot
– nuts such as walnuts or toasted pine nuts can add crunchiness and a slightly toasted flavor to the risotto
