Name: Beetroot Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 medium beetroots, peeled and diced; 1 small onion, finely chopped; 2 cloves of garlic, minced; 1 ½ cups Arborio rice; 4 cups vegetable broth; ½ cup dry white wine; ½ cup grated Parmesan cheese; 2 tablespoons butter; 2 tablespoons olive oil; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Instructions

In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
In a separate large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the diced beetroots to the skillet and sauté for about 5 minutes until they begin to soften slightly.
Stir in the Arborio rice and cook, stirring frequently, for 2-3 minutes until the rice is well coated with the vegetable mixture.
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and cooked al dente.
Remove the skillet from the heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste.
Serve the beetroot risotto hot, garnished with fresh parsley for a burst of freshness.

Ingredients

Instructions

Nutrition Facts