Roasted Beet Risotto Recipe
Recipe information
Make Roasted Beet Risotto in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Garnish
Preparation
1. Prepare the Beets
If using raw beets, wash and wrap them in foil, then roast at 400°F (200°C) for about 45-60 minutes until tender. Allow to cool, peel, and dice. If using pre-cooked beets, simply dice them.
Cooking the Risotto
2. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
3. Toast the Rice
Add the Arborio rice to the pot and stir to coat the grains in the oil. Cook for about 2-3 minutes, allowing the rice to lightly toast.
4. Add the Broth Gradually
Pour in the vegetable broth, one cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next cup. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
5. Incorporate the Beets
Once the rice is nearly cooked, gently fold in the diced beets. Allow them to heat through for about 2-3 minutes.
6. Finish the Risotto
Remove the pot from heat and stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste. The risotto should be creamy and cohesive.
Serving
7. Plate the Risotto
Spoon the roasted beet risotto into bowls. Garnish with chopped fresh parsley and drizzle with balsamic reduction as desired.
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