Sugar-Free Beetroot Risotto
Elevate your dinner table with this vibrant and wholesome Sugar-Free Beetroot Risotto, a modern twist on a classic Italian favorite. Packed with earthy sweetness from freshly grated beetroot, this recipe creates a stunning pink-hued risotto that's as nutritious as it is eye-catching. Arborio rice is gently toasted and simmered to creamy perfection with dry white wine and low-sodium vegetable broth, ensuring a rich, velvety texture without added sugar. A touch of freshly grated Parmesan cheese adds indulgent creaminess, while a burst of zesty lemon juice and aromatic dill brighten each bite. Ready in under 45 minutes and ideal for dinner parties or weeknight meals, this sugar-free beetroot risotto guarantees a gourmet experience that's both satisfying and nourishing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 units shallots, finely chopped
- 2 units garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth, low sodium
- 2 cups fresh beetroot, peeled and grated
- 0.5 cup freshly grated Parmesan cheese
- to taste salt
- to taste black pepper
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped shallots and sauté for about 5 minutes until they become translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the arborio rice to the pan, stirring frequently for 2-3 minutes until the rice is slightly toasted.
Pour in the dry white wine and cook, stirring constantly, until it is fully absorbed by the rice.
Reduce the heat to low and begin adding the vegetable broth one cup at a time, stirring continually and allowing each addition to be absorbed before adding more.
After the second cup of broth is absorbed, stir in the grated beetroot.
Continue adding the broth one cup at a time, stirring constantly, until the rice is creamy and al dente, about 18-20 minutes total.
Stir in the Parmesan cheese and season the risotto with salt and black pepper to taste.
Remove the risotto from the heat and stir in the fresh lemon juice.
Garnish with chopped dill and serve immediately.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5063 mg | 220% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 37.7 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1504 mg | 116% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2160 mg | 46% | |
*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.
