Italian Beetroot Risotto
This stunning Italian beetroot risotto transforms humble ingredients into a vibrant, Instagram-worthy dish that's as delicious as it is beautiful. The earthy sweetness of roasted beetroot creates a naturally pink, creamy risotto that's perfect for impressing guests or enjoying as comfort food any night of the week.
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Servings: 4
Calories: 285kcal
Equipment
Ingredients
- 500 g fresh beetroot
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 250 g risotto rice Arborio or Carnaroli
- 150 ml white wine
- 750 ml hot vegetable stock
- Sea salt to taste
- Black pepper to taste
- Parmesan cheese grated (optional)
- Lemon juice optional
Instructions
- Preheat oven to 200°C (400°F). Wrap beetroot in foil and roast for 30-40 minutes until tender. Cool, peel, and dice.
- Heat olive oil in a large heavy-bottomed pan over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Add risotto rice to the pan and stir for 2-3 minutes until grains are well-coated with oil and slightly translucent.
- Pour in white wine and stir continuously until completely absorbed.
- Add hot vegetable stock one ladle at a time, stirring continuously. Wait until each addition is absorbed before adding more.
- After 18-20 minutes, when rice is creamy but still has a slight bite, fold in the diced beetroot.
- Season with salt, pepper, and lemon juice if using. Serve immediately with grated Parmesan if desired.
Notes
Keep your vegetable stock hot throughout cooking to maintain the risotto's temperature and guarantee even cooking.
Wear gloves when handling beetroot to avoid staining your hands bright pink.
For extra beetroot flavor, add some of the roasting juices from the beetroot to the risotto.
Fresh beetroot works best, but pre-cooked vacuum-packed beetroot can be used as a time-saver.
The risotto can be made vegetarian by omitting the Parmesan or using a vegetarian alternative.
Leftover risotto can be formed into balls, coated in breadcrumbs, and fried to make arancini the next day.
For a richer flavor, substitute some of the vegetable stock with beetroot juice.
Nutrition
Calories: 285kcal | Carbohydrates: 52g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 485mg | Fiber: 4g | Sugar: 8g