Beet Risotto Recipe
Make Beet Risotto Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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The best thing to pair and share with BEET RISOTTO
Ingredients
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Beet stock & broth
Risotto base
Beet purée & finishing
Optional garnish
Method
Beet stock & broth
Prepare and cook beets
Trim beet greens leaving about 1/2 inch of stem; scrub beets but keep skins on. Place beets in a medium pot and cover with water (about 2 cups additional water beyond beets). Add bay leaf and peppercorns. Bring to a simmer, then reduce heat and simmer until beets are tender when pierced with a knife, about 30–40 minutes depending on size. Reserve cooking liquid and strain into a bowl; measure out 4 to 5 cups of beet-infused liquid (top up with vegetable/chicken stock to reach 6 cups total if needed). Remove beets and allow to cool slightly.
Peel the cooled beets (skins should slip off easily using a towel or your fingers). Reserve 2 cups of cooked beet pieces for the purée. If you have extra beet stock, chill or keep warm for risotto use. Discard bay leaf and peppercorns from the strained liquid.
Risotto base
Heat stock
Place the beet-stock/stock mixture in a saucepan and keep it at a gentle simmer over low heat while you cook the risotto. Warm broth helps rice cook evenly.
Sauté aromatics
In a wide heavy-bottomed sautée pan or skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until shimmering. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.
Toast rice
Add the Arborio rice to the pan and stir to coat with fat. Toast the rice, stirring, for 1–2 minutes until edges look translucent and grains have a faintly nutty aroma.
Deglaze with wine
Pour in the dry white wine and stir until mostly absorbed by the rice, about 1–2 minutes.
Cook risotto
Begin adding the hot beet-stock one ladle (about 1/2 cup) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. After about 12–15 minutes of adding broth and stirring, taste the rice — it should be creamy and al dente. Continue adding liquid and stirring for a total cooking time of 16–18 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground pepper, adjusting to taste as the risotto nears doneness.
Beet purée & finishing
Make beet purée
Place the reserved cooked beet pieces (2 cups) in a blender or food processor with 1/4 cup heavy cream and 1 tablespoon lemon juice. Purée until very smooth, adding 1–2 tablespoons of warm beet-stock if needed to reach a sauce-like consistency. Taste and adjust with a pinch of salt if necessary.
Finish risotto with purée and cheese
When the rice is just cooked (creamy and al dente), remove the pan from heat. Stir in the beet purée until completely incorporated — the risotto will take on a vivid pink color. Add 3/4 cup grated Parmesan and 1 tablespoon cold butter and stir vigorously (mantecatura) for 1 minute to create a glossy finish. If the risotto is too thick, add a splash of warm stock to loosen to a creamy consistency.
Adjust seasoning
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Fold in finely snipped chives.