5-ingredient beet risotto

Based on 12 ratings

Ruby Goss

Editor at Kitchen Stories

www.instagram.com/ruby.goss/

“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 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 ml red beet juice
250 g risotto rice
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

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

    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.
    • 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

    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.
    • 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

    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!
    • 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!