5-ingredient beet risotto

Based on 24 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

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!