Beetroot Risotto

Beetroot risotto is a colorful dish with a sweetish taste that combines the Italian risotto tradition with the peculiar taste of this vegetable. Here is an Italian twist on the beetroot risotto recipe that you can try at home.

Ingredients

• 320 g of risotto rice (such as Carnaroli or Arborio)
• 1 medium cooked beetroot, diced
• 1/2 finely chopped white onion
• 1 liter of vegetable broth
• 100 ml of dry white wine
• 30 g of butter
• 40 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a large pot, sauté the chopped onion with a drizzle of extra virgin olive oil until translucent.
2. Add the rice and toast it for a couple of minutes, stirring continuously.
3. Deglaze the rice with white wine and let the alcohol evaporate.
4. Begin cooking the rice by gradually adding hot vegetable broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next.
5. Midway through cooking, incorporate the diced cooked beetroot into the risotto and continue cooking, adding broth as needed.
6. Once the rice is al dente, remove the pot from the heat and cream with butter and Parmesan to make it creamy. Season with salt and pepper.
7. Let the risotto rest for a minute before serving.

Curiosities

Beetroot risotto can be enriched with the addition of cheeses such as goat cheese or gorgonzola, which pleasantly contrast with the sweetness of the beetroot. Depending on the season, you might also garnish the dish with fresh herbs or nuts to add crunch and freshness.

This dish is ideal for an elegant dinner or to surprise your guests with a brightly colored and uniquely flavored risotto. Enjoy your meal!