Beet risotto

Beet risotto is a beautifully colorful and rich dish that combines the creamy texture of traditional risotto with the sweet, earthy flavor of beets. Here’s a straightforward recipe for making beet risotto:

Beet Risotto Recipe

Ingredients:

• Beets: 2 medium, roasted and peeled
• Arborio rice: 1 cup
• Vegetable or chicken broth: 4 cups
• Onion: 1 small, finely chopped
• Garlic: 2 cloves, minced
• White wine: 1/2 cup (optional, can substitute with extra broth)
• Parmesan cheese: 1/2 cup, grated
• Olive oil: 2 tablespoons
• Butter: 2 tablespoons
• Salt and pepper: to taste
• Fresh thyme or parsley: for garnish

Instructions:

1. Prepare the Beets:

   • Preheat your oven to 400°F (200°C).
   • Wrap each beet in aluminum foil and roast on a baking sheet for 45-60 minutes, or until tender when pierced with a fork.
   • Let the beets cool, then peel and chop them into small pieces or puree them in a blender.

2. Prepare the Broth:

   • Heat the vegetable or chicken broth in a saucepan and keep it warm over low heat.

3. Cook the Risotto:

   • In a large skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat.
   • Add the chopped onion and cook until translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for an additional 1 minute.
   • Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.

4. Add the Wine (Optional):

   • Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.

5. Add Broth:

   • Begin adding the warm broth, one ladle at a time, to the rice. Stir frequently and allow the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to your desired tenderness.

6. Incorporate the Beets:

   • Stir in the chopped or pureed beets during the last few minutes of cooking. This will give the risotto its vibrant color and blend the beet flavor into the dish.

7. Finish the Risotto:

   • Once the rice is creamy and cooked through, remove the skillet from heat.
   • Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

8. Serve:

   • Garnish with fresh thyme or parsley if desired.
   • Serve immediately, enjoying the creamy, beet-infused risotto while it's warm.

This beet risotto is a wonderful, comforting dish with a stunning color and a delightful blend of flavors. It pairs well with a crisp green salad or can be enjoyed on its own as a hearty meal.