Vibrant Ruby Beetroot Risotto
Beetroot risotto is a colourful fusion of traditional Italian comfort food and the nutritious, earthy goodness of beetroot. The beetroot imparts a subtly sweet flavour and a vibrant hue to the risotto, making it a feast for both the palate and the eyes. It's a heart-warming dish that can elevate a quiet dinner at home or impress guests at a dinner party.
This dish is not just delicious, but also packed with nutrients. The beetroot is rich in fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. It is known to lower blood pressure, aid in digestion, and has anti-inflammatory properties. The risotto provides a great source of complex carbohydrates for sustained energy.
- 1.5 cups of Arborio rice
- 2 large beetroots or 4 small ones
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 5 cups of vegetable broth
- 1 cup of dry white wine
- 2 tablespoons of olive oil
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped fresh parsley
- Salt and pepper to taste
- A squeeze of lemon juice (optional)
Preheat your oven to 400°F (200°C). Wrap the beetroots in aluminum foil and roast in the oven for about 1 hour, or until they are tender when poked with a fork. Once they're cool enough to handle, peel them and chop into small cubes.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic and sauté for another minute.
Pour the Arborio rice into the pot and stir well, ensuring each grain is coated with the oil. Cook until the edges of the rice become translucent, about 2 minutes.
Pour in the dry white wine, stirring continuously. Cook until most of the wine has been absorbed by the rice.
Begin to add the vegetable broth, one ladle at a time, stirring continuously. Each time, wait until the broth has been almost completely absorbed before adding the next ladle. This process should take about 20-25 minutes.
Once the risotto is creamy and the rice is al dente (soft but still with a bit of bite), stir in the roasted, diced beetroot. Cook for a few more minutes, allowing the beetroot to heat through and the risotto to take on the beautiful pink-red colour.
Remove from heat. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. If using, add a squeeze of lemon juice to brighten the flavours.
Divide the risotto among serving plates. Sprinkle a little more Parmesan and parsley on top, if desired, and serve immediately.
Garnish with additional shavings of Parmesan, crumbled goat cheese, or fresh herbs like parsley, chives, or dill. For added texture, sprinkle toasted walnuts or pine nuts on top. Beetroot greens, microgreens, sprouts, lemon zest, or a drizzle of balsamic reduction can also be used for a gourmet touch.
Enjoy your homemade, nutritious, and delicious Beetroot Risotto! Happy cooking!