Beetroot Risotto
Experience the vibrant flavors and stunning color of Beetroot Risotto, a dish that's as eye-catching as it is delicious. This creamy, earthy risotto features tender Arborio rice infused with the natural sweetness of grated beetroot, balanced with the tang of dry white wine and fresh lemon juice. Parmesan cheese and a hint of thyme add rich, savory notes, while each bite is bursting with warmth from aromatic garlic and onion. Perfect for a cozy dinner, this risotto recipe delivers restaurant-quality elegance in just 50 minutes. Whether you're looking to impress guests or indulge in a comforting meal, this Beetroot Risotto is a flavorful and visually striking choice. Ideal for vegetarians when using vegetable broth, it's a versatile dish full of wholesome ingredients and vibrant hues.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups Chicken or vegetable broth
- 1.5 cups Cooked beetroot, grated
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Heat the broth in a medium saucepan and keep warm over low heat.
In a large saucepan, heat olive oil and half the butter over medium heat.
Add the chopped onion and cook until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute.
Add the Arborio rice to the pan, stirring to coat the grains with the oil mixture. Toast the rice for about 2 minutes.
Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
After about 15 minutes, stir in the grated beetroot, continuing to add broth and stir until the rice is creamy and cooked al dente, about 18-20 minutes total.
Remove the pan from heat and stir in the remaining butter, Parmesan cheese, thyme leaves, salt, pepper, and lemon juice.
Adjust seasoning to taste and serve immediately in warm bowls, garnished with additional Parmesan and thyme if desired.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6731 mg | 293% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 29.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
