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Beet Risotto

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Beet Risotto is a creamy and colorful Italian-inspired dish made with arborio rice, pureed beets, and Parmesan cheese. This visually stunning, vegetarian meal is both elegant and comforting—perfect for date night or a cozy weeknight dinner.

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)

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until soft and translucent.
  2. Add arborio rice and toast it for 2–3 minutes, stirring constantly.
  3. Pour in white wine and stir until mostly absorbed.
  4. Stir in beet puree and mix thoroughly with the rice.
  5. Begin adding warm vegetable broth one ladle at a time, stirring constantly and allowing each addition to absorb before adding more.
  6. Continue this process until the rice is creamy and tender (about 30–35 minutes).
  7. Stir in Parmesan cheese and butter until melted and fully incorporated.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh herbs and a dollop of goat cheese or feta if desired.

Notes

  • Roasted diced beets can be added for extra texture.
  • For added richness, stir in a splash of cream at the end.
  • Make it vegan by using plant-based butter and cheese or omitting dairy altogether.
  • Stir in arugula just before serving for a peppery twist.
  • Avoid microwaving leftovers to preserve texture—reheat on stovetop with a splash of broth.

Nutrition

Find it online: https://cookedbymaya.com/beet-risotto/