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Bloody Beet Risotto with Parmesan

Rhonda Anderson
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner Ideas
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 ½ cups Arborio rice
  • 2 medium beets, roasted, peeled, and pureed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (kept warm)
  • ½ cup dry white wine (optional but recommended)
  • 2 tbsp olive oil or unsalted butter
  • ½ cup Parmesan cheese, grated
  • 2 tbsp heavy cream (optional for extra creaminess)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • Fresh parsley or thyme, for garnish

Instructions
 

  • Prepare Beets : Roast beets at 400°F (200°C) for 40–50 minutes until tender. Peel and puree them in a blender or food processor. Set aside.
  • Heat Broth : In a saucepan, warm vegetable broth and keep it on low heat.
  • Sauté Base : In a large skillet or saucepan, heat olive oil/butter. Add onion and garlic, sauté until translucent (about 3 minutes).
  • Toast Rice : Add Arborio rice and cook for 1–2 minutes, stirring until slightly golden and coated in oil.
  • Deglaze : Pour in white wine and stir until absorbed.
  • Cook Risotto : Begin adding broth, ½ cup at a time, stirring constantly. Wait until liquid is absorbed before adding more. Continue for about 18–20 minutes, until rice is creamy and al dente.
  • Add Beets : Stir in beet puree, mixing well to turn the risotto deep red. Season with salt and pepper.
  • Finish : Remove from heat, stir in Parmesan and cream. Mix until creamy and smooth.
  • Serve : Garnish with fresh herbs and extra Parmesan.