Name: Beet Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup arborio rice; 1/2 cup white wine; 1 cup cooked and pureed beets; 4 cups vegetable broth, kept warm; 1/2 cup Parmesan cheese, grated; 2 tablespoons butter; Salt and pepper, to taste; Fresh herbs (parsley or dill), for garnish; Goat cheese or feta (optional, for topping)

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Beet Risotto is a vibrant, creamy dish that combines the earthy sweetness of beets with the rich texture of arborio rice. Its stunning pink color and subtle depth of flavor make it a standout meal that feels fancy but is simple enough for a weeknight.

Why You’ll Love This Recipe

I love how this risotto is both beautiful and delicious. The beets add a unique sweetness that pairs perfectly with the creamy rice, and it always feels like a restaurant-quality meal when I serve it. Whether I’m cooking for guests or treating myself, this dish always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, finely chopped
Garlic, minced
Arborio rice
White wine
Cooked and pureed beets
Vegetable broth, kept warm
Parmesan cheese, grated
Butter
Salt and pepper
Fresh herbs (like parsley or dill), for garnish
Goat cheese or feta (optional, for topping)

Directions

I start by heating olive oil in a large saucepan and sautéing the onion and garlic until soft and translucent.
I add the arborio rice and stir to toast it for a couple of minutes.
I pour in the white wine and stir until it’s mostly absorbed.
I add the beet puree and stir it in with the rice.
I begin adding warm broth one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding more.
Once the rice is tender and creamy, I stir in butter and Parmesan cheese.
I season to taste with salt and pepper, and serve it hot with herbs and a dollop of goat cheese if I want extra creaminess.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

I like adding roasted diced beets for extra texture.
I sometimes stir in a splash of cream at the end for added richness.
For a vegan version, I skip the cheese and butter or use plant-based alternatives.
A handful of arugula stirred in just before serving adds a peppery bite.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove with a splash of broth or water to loosen the texture. I avoid microwaving it if possible to keep the creamy consistency.

FAQs

Do I have to cook the beets ahead of time?

Yes, I like to roast or boil the beets in advance and then puree them. This ensures the risotto cooks evenly and has a smooth texture.

Can I make it without wine?

Absolutely. I just substitute with a little extra broth or a splash of lemon juice for acidity.

What’s the best type of rice for risotto?

I always use arborio rice because it releases just the right amount of starch to create that classic creamy texture.

Is this recipe vegetarian?

Yes, it’s vegetarian as long as I use vegetable broth and ensure the cheese is rennet-free. It can also be made vegan with simple swaps.

Can I use pre-cooked packaged beets?

Yes, I use pre-cooked beets for convenience, especially vacuum-sealed ones with no added flavorings or vinegar.

Conclusion

Beet Risotto is the perfect combination of elegance and comfort. It’s creamy, colorful, and full of flavor, and I love how easy it is to make while still feeling gourmet. Whether I’m cooking to impress or just want something a little different, this risotto always delivers.