Beet Risotto
Servings: 6
Calories: 395kcal
Beet Risotto is an easy risotto recipe that uses beets, shallots and garlic for a vibrant dish. Top with cool ricotta and honey.
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Equipment
Ingredients
- 2 tablespoons butter , divided
- 1 tablespoon olive oil
- 2 shallots , chopped
- 4 garlic cloves , chopped
- 2 large beets
- 2 cups arborio rice
- 1 cup white wine
- 7 cups vegetable broth
- 1 teaspoon fine sea salt
- 1/2 cup ricotta cheese
- Honey for drizzling
Instructions
- Scrub the beets clean and then place them in a saucepan fitted with a steamer basket and about 2 inches of water. Cover with water and cook for about 30 minutes or until tender all the way through when pierced with a fork. Once the beets are cool enough to handle, rub the skins off and cut them into 1-inch cubes.
- In a large, wide frying pan, heat 1 tablespoon of the butter and the olive oil, sweat the shallots and garlic until just soft.
- Stir in the dry arborio rice, continuing to brown. Add half of the chopped beets.
- Meanwhile, heat the vegetable broth in a saucepan until at a low simmer, then reduce to warm.
- Stir in the white wine to the skillet until absorbed.
- Ladle in one cup of the hot broth and stir, cooking until fully absorbed. Continue to add 1 cup of simmering broth at a time, waiting until each addition is absorbed before adding the next, until all broth is gone. This process takes about 20-25 minutes.
- Risotto should be creamy and rice granules taunt. Stir in the salt and the remaining cooked beets.
- Spoon into serving bowls, top with a dollop of ricotta cheese and drizzle lightly with honey.
- If you've tried this recipe come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 395kcal | Carbohydrates: 62g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1560mg | Potassium: 225mg | Fiber: 2g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 2.6mg | Calcium: 59mg | Iron: 3.4mg
