Nut-Free Beetroot Risotto
Elevate your dinner menu with this vibrant Nut-Free Beetroot Risotto—a stunning dish that combines rich, earthy flavors with creamy indulgence. Grated fresh beetroot infuses the risotto with its signature ruby-red hue, while aromatic garlic, onion, and a splash of white wine create an irresistible depth of flavor. The creamy texture comes from slow-cooked Arborio rice, delicately stirred with warm vegetable broth and finished with a touch of butter and Parmesan cheese. Bright notes of lemon zest and fresh dill add a refreshing twist, making this nut-free recipe perfect for both casual weeknight dinners and elegant entertaining. Ready in under an hour, this wholesome and colorful masterpiece serves up a restaurant-quality experience in the comfort of your home.
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Recipe Information
Ingredients
- 2 medium-sized beetroot
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion
- 2 cloves garlic
- 1.5 cups arborio rice
- 0.5 cup white wine
- 4 cups vegetable broth
- 0.75 cup parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and grate the beetroots using a box grater or a food processor.
In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
In a large pan, heat the olive oil and one tablespoon of butter over medium heat.
Finely chop the onion and garlic. Add them to the pan and cook until softened, about 5 minutes.
Increase the heat to medium-high, add the grated beetroot, and cook for another 3-4 minutes.
Stir in the arborio rice, ensuring each grain is coated with the oil and butter mixture, for about 2 minutes.
Pour in the white wine and stir until all the liquid has evaporated.
Start adding the warm vegetable broth one ladle at a time, stirring continuously until it is absorbed before adding another ladle. This process will take about 15-20 minutes.
Once the rice is cooked to al dente and creamy, remove the pan from the heat.
Stir in the remaining butter and the parmesan cheese until well combined.
Add the lemon zest, chopped fresh dill, salt, and black pepper. Stir to combine.
Check seasoning and adjust salt and pepper if needed.
Serve hot, garnished with extra dill or parmesan if desired.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 5427 mg | 236% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 39.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 944 mg | 73% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2968 mg | 63% | |
*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.
