Classic Bloody Beet Risotto
This vibrant and creamy Classic Bloody Beet Risotto is a show-stopping dish, featuring earthy beets, Arborio rice, and rich Parmesan cheese. Perfect for a cozy dinner, it offers a beautiful color and deeply satisfying flavor profile.
Equipment
- Oven
- Foil
- Food Processor
- Large, heavy-bottomed pot or Dutch oven
- Ladle
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup white grape juice (like Pinot Grigio or Sauvignon Blanc)
- 4 cups vegetable broth warmed
- 2 medium beets roasted, peeled, and puréed (about 1 cup purée)
- ½ cup Parmesan cheese grated, plus extra for serving
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
Optional Garnishes
- Crumbled goat cheese or feta optional garnish
- Fresh dill or parsley chopped (optional garnish)
- Toasted walnuts or pistachios optional garnish
- balsamic glaze or crème fraîche A drizzle of (optional garnish)
Instructions
Preparation
- Preheat oven to 400°F (200°C). Wash and trim beets, then wrap them individually in foil. Roast for 45-60 minutes until fork-tender, then cool, peel, and purée until smooth.
Cooking the Risotto
- In a large pot, heat olive oil over medium heat, then add chopped onion and cook for 5-7 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- Add Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent.
- Pour in the white grape juice and stir continuously until it is fully absorbed by the rice.
- Gradually add the warmed vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be almost completely absorbed before adding more. Continue this process for 20-25 minutes.
- Once the rice is al dente, stir in the prepared beet purée and mix well until the risotto achieves a brilliant color.
- Remove the pot from heat and stir in the unsalted butter and Parmesan cheese until melted and fully incorporated. Season with salt and freshly ground black pepper to taste.
- Cover the risotto and let it rest for 2-3 minutes before serving immediately, garnished as desired.
Notes
For best results, use a high-quality Arborio rice and ensure your vegetable broth is warm before adding it to the rice. Continuous stirring is key to achieving a creamy risotto texture. Feel free to adjust the amount of beet purée to achieve your desired color intensity. Garnish options like goat cheese, fresh herbs, or toasted nuts add extra flavor and texture.