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Beetroot Risotto

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A creamy, vibrant beetroot risotto with a slightly sweet, earthy flavor, perfect for an elegant vegetarian main dish.

Ingredients

Scale
  • 2 medium beetroots, peeled and grated
  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese (optional for non-vegan)
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Heat the vegetable stock in a saucepan and keep it warm over low heat.
  2. In a large pan, heat olive oil and half the butter over medium heat.
  3. Add onion and garlic, sauté until translucent.
  4. Stir in the grated beetroot and cook for 3–4 minutes.
  5. Add Arborio rice and cook for 1–2 minutes until lightly toasted.
  6. Pour in one ladle of warm vegetable stock and stir until absorbed.
  7. Continue adding stock one ladle at a time, stirring constantly, until the rice is creamy and cooked al dente (about 18–20 minutes).
  8. Stir in the remaining butter and Parmesan cheese (if using), then season with salt and pepper.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For a vegan version, replace butter with vegan margarine and omit Parmesan or use vegan cheese.
  • Roasting the beets before grating will deepen the flavor.
  • Serve with a side salad for a complete meal.

Nutrition

Keywords: beetroot risotto, vegetarian risotto, Italian beet recipe, creamy risotto

Find it online: https://zesticook.com/beetroot-risotto/