5-ingredient beet risotto

Name: 5-ingredient beet risotto
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: italian
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 30 ratings

In app

Ruby Goss

Food 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 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

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

Utensils

cutting board, knife, 2 pots, cooking spoon, ladle

Nutrition per serving

Cal348

Fat7 g

Protein7 g

Carb58 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!
Enjoy your meal!