5-ingredient beet risotto

Name: 5-ingredient beet risotto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2 Servings
Ingredients: 1.5 cups red beet juice; 1.33 cups risotto rice; 1 onion; 3 cups vegetable broth; 0.33 cup white wine; olive oil (for frying); Parmesan cheese (for serving); unsalted butter (for serving); salt; pepper

Based on 5 ratings

Ruby

Editor

“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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

350 ml	red beet juice
250 g	risotto rice
1	onion
750 ml	vegetable broth
80 ml	white wine
	olive oil (for frying)
	Parmesan cheese (for serving)
	unsalted butter (for serving)
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

cutting board
knife
2 pots
cooking spoon
ladle

Nutrition per serving

Cal
348

Protein
7 g

Fat
7 g

Carb
58 g

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!