Low Sodium Beetroot Risotto
Elevate your weeknight dinners with this vibrant and wholesome Low Sodium Beetroot Risotto, a heart-healthy twist on the classic Italian dish. Featuring roasted fresh beetroot for earthy sweetness, creamy Arborio rice, and a low-sodium vegetable broth base, this recipe offers an elegant balance of flavor and nutrition. A hint of lemon juice adds brightness, while fresh parsley and grated Parmesan cheese bring richness without overwhelming the palate. Perfect for those mindful of sodium intake, this gluten-free dish is easy to prepare and packed with antioxidants. It's ideal for showcasing seasonal ingredients while offering a stunning visual appeal with its bold ruby-red hue. Prepared in under an hour, this risotto is a comforting and colorful choice for any occasion.
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Recipe Information
Ingredients
- 2 medium Fresh beetroot
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 1.5 cups Arborio rice
- 4 cups Low-sodium vegetable broth
- 0.5 cup White wine (optional, for added flavor)
- 2 cloves, minced Garlic
- 0.5 cup, grated Parmesan cheese
- to taste Black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
- 2 cups Water
Instructions
Preheat the oven to 375°F (190°C).
Wrap the beetroots in aluminum foil and roast them in the oven for 40 minutes or until tender. Allow them to cool, then peel and finely grate them.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the Arborio rice to the pan and cook for an additional 2 minutes, stirring constantly to coat the rice grains with oil.
Stir in the optional white wine, allowing it to simmer until mostly absorbed.
In a separate saucepan, combine the water and low-sodium vegetable broth, bringing it to a gentle simmer.
Begin ladling the warm broth into the risotto, one cup at a time, stirring frequently and allowing the liquid to be almost fully absorbed before adding more.
After adding the last ladle of broth, stir in the roasted and grated beetroot.
Continue stirring until the rice is tender and creamy, about 18-20 minutes in total.
Remove the risotto from heat and stir in the grated Parmesan cheese, black pepper, chopped parsley, and lemon juice.
Serve hot, garnished with additional fresh parsley and a sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 33.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2343 mg | 50% | |
*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.
