Description
A vibrant and flavorful risotto made with beets, offering a unique twist on the classic Italian dish.
Ingredients
Scale
- 1 cup Arborio rice
- 2 medium beets, roasted and pureed
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 15 minutes, stir in the beet puree and continue cooking until the rice is creamy and al dente.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Adjust the amount of beet puree based on your desired color and flavor intensity.
- Pair with a light salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg