5-ingredient beet risotto
"Glossy like a gem and as richly colored as it is flavored! Feel free to enrich the stock with a Parmesan rind, bay leaf, spare carrots, or celery. If you like, you can add finely diced, cooked red beets when you add the rice. And, if you happen to have beetroot tops, slice them finely, toss them with a little lemon juice, let sit while you cook the risotto, and scatter onto each serving for added texture."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, 2 pots, cooking spoon, ladle
How-To Videos
How to cut an onion
How to deglaze
Basic risotto
Nutrition per serving
Step 1/3
- 1 onion
- 750 ml vegetable broth
- 230 ml red beet juice
- 250 g risotto rice
- olive oil (for frying)
- cutting board
- knife
- 2 pots
- cooking spoon
Finely dice onion. Heat up vegetable broth and two-thirds of the beet juice in a pot. In another pot, heat a generous amount of olive oil over medium-low heat. Add onion and sauté until soft and translucent, approx 6 min. Add risotto rice and fry approx. 2 min.
Step 2/3
- 80 ml white wine
- ladle
Deglaze the onions and rice with white wine and stir until fully absorbed. Add warmed vegetable broth and beet juice to the rice one ladleful at a time, stirring constantly between each addition until the liquid is fully absorbed. Repeat this process until the rice is al dente and the mixture creamy.
Step 3/3
- 120 ml red beet juice
- salt
- pepper
- Parmesan cheese (for serving)
- unsalted butter (for serving)
Stir in remaining beet juice and season with salt and pepper. Add a generous amount of Parmesan cheese and a knob of butter to the risotto before serving. Enjoy!
Enjoy your meal!