Beet Risotto

This Beet Risotto is creamy, comforting, and bursting with color! Roasted beets melt into creamy risotto, imparting earthy goodness and subtle sweetness. Gluten-free, vegan-adaptable.

Why You’ll Love Beet Risotto

This creamy Beet Risotto never fails to impress, and as a chef, creating a meal that is both nourishing and beautiful feels incredibly joyful and satisfying! The roasted beets infuse the creamy risotto with vibrant color and earthy sweetness, and the gorgeous pink hue just promotes happiness. This beetroot risotto feels restaurant-worthy, yet is easy enough for a cozy night at home. Leftovers are delicious too!

Ingredients

• Red beets: Fresh, raw red beets are roasted for the deepest earthy-sweet flavor.
• Arborio rice: Arborio is the best type of rice for risotto-it’s starchy and short-grained, creating a creamy texture. You can also use Carnaroli or Vialone Nano rice.
• Shallot and garlic cloves: For a fragrant, savory base. You can substitute a small onion for the shallot.
• Dry white wine: Sauvignon blanc or Pinot Grigio are nice for brightness and depth. Dry vermouth works well, too. Or substitute extra broth with a teaspoon of lemon juice or white wine vinegar for acidity.
• Veggie broth: Homemade veggie broth or chicken stock adds the most depth, but store-bought vegetable or chicken broth works beautifully too. For a shortcut, mix water with a bouillon cube or paste.
• Goat cheese: Melts into the risotto for a creamy, tangy finish that complements the beets’ sweetness. Optional but so delicious! A creamy vegan cheese would work here too.
• Fresh dill: Brightens up the rich flavors of the dish and adds a hint of freshness! Other fresh herbs, like basil and parsley, work too.
• Toasted walnuts: Adds warm, nutty flavor and a crunchy texture! Or make our maple-roasted walnuts, see notes.

Variations

• Golden beets or Chioggia beets: You can use these lighter colored beets, but it won’t result in the beautiful pink hue that red beets offer.
• Try other cheeses: Swap goat cheese for feta, ricotta salata, or mascarpone.
• Make it vegan: Instead of goat cheese, swirl in our cashew cheese or other dairy-free alternative.
• Top with maple roasted walnuts: Toss 1/2 cup raw walnuts with 2 teaspoons maple syrup, a grind or two of black pepper, and a pinch of salt. Toast at 325°F for 10 minutes. Or try our Maple Pecans!
• More garnish suggestions! Beet greens sautéed in garlic, microgreens or herbs (tarragon or chervil), lemon or orange zest, a drizzle of flavored oil or browned butter, or other toasted nuts, seeds, or pangrattato.

How to Make Beet Risotto

1. Prep the beets. Preheat your oven to 400°F. Rinse the beets and cut off the stems. If desired, reserve the leaves-they can be steamed and mixed into the finished risotto. Wrap the beets in parchment and cover tightly with foil.

2. Roast the beets. Roast the beets for 40-60 minutes-you don’t need a baking sheet, just set directly on the rack. When done, you should be able to pierce them easily with a knife. If not, continue roasting until tender. The more time in the oven, the sweeter and more intense the flavor! Let cool, then peel (you can leave the peel on-it is filled with nutrients!).

3. Dice and purée the beets. Dice and measure out a cup of beets. Then place the remaining beets in a blender or food processor (or use an immersion blender), along with 1/2 cup of broth. Blend until smooth.

4. Warm the broth. Pour the remaining broth in a saucepan and simmer.

Tip: Risotto moves quickly, so it’s nice to have everything measured out and ready before you begin sautéing the shallots and garlic.

5. Sauté aromatics. Add olive oil to a Dutch oven and bring to medium heat. Sauté shallots for 2 minutes, then add garlic and sauté for 1 minute, or until soft and fragrant.

6. Begin the risotto. Add arborio rice to the pot and stir for 1 minute, then add wine to deglaze the pan. Once it’s cooked off, add 1 cup of hot veggie broth, kosher salt, and pepper. Scrape up any browned bits and bring to a simmer over medium-low heat. Stir occasionally until absorbed. Then add another cup of hot broth, allowing the rice to absorb it slowly.

7. Add beet purée and more broth. Pour the beet juice purée into the pot and stir until absorbed. Add more ladlefuls of warm broth, stirring continuously, until the rice grains are creamy and slightly al dente. You may not need all of the broth!

8. Finish with goat cheese and dill. Taste and adjust the risotto for salt and pepper, then either stir in the goat cheese or serve it as a garnish on top of each bowl. Mix in the dill, and if using, add the steamed beet greens. Top with toasted or glazed walnuts, or if desired, grated Parmesan cheese.

Risotto Science & Texture Control

1. Stir slowly and steadily. Gentle stirring helps the rice release its natural starches gradually, resulting in a luscious, creamy texture. Stirring too vigorously results in a gluey texture. But if you don’t stir enough, your risotto won’t develop that signature creaminess. Each grain should look plump, separate, and glossy from the gentle stirring and broth absorption.
2. Add the beet purée and diced beets at different stages. Add the purée about 1/2 way through to infuse the risotto with its rich color. Stirring in the diced beets later, near the end of cooking, adds contrast with tender cubes that give a pleasant texture.
3. Pay attention to the heat. Maintaining a gentle simmer is key. If too low, the rice won’t cook evenly or release enough starch. Too high, and the liquid will evaporate before the grains have a chance to absorb it, resulting in dry/uneven texture. A steady medium-low simmer gives the rice time to soften and achieve an al dente bite. Most risotto cooks in about 18-20 minutes. Don’t rush it!

Chef’s Tips

1. Why I didn’t use a wooden spoon: It is traditional to prepare risotto with a wooden spoon; however, I used a silicone spatula so that my spoon wouldn’t turn pink! Up to you.
2. Add broth one cup at a time. After each cup of broth is added, stir until the rice absorbs the liquid. Keep in mind, you may not need all of the broth. When done, the rice grains should be plump and creamy, with grains intact and separate. Al dente.
3. Save the beet greens! These can be steamed and mixed into the risotto at the end for a pop of healthy leafy greens.
4. How to add the goat cheese: If you prefer a creamier risotto, stir the goat cheese into the risotto to let it melt. Or, simply garnish each bowl with dollops of goat cheese.
5. Make the maple-roasted walnuts ( see recipe notes)

Troubleshooting Guide

• If the risotto is crunchy or too thick, add a little extra warm broth and stir until the desired consistency. It should be loose enough to lie flat in a bowl, but not watery.
• If the risotto is thin or watery: Simmer uncovered to reduce, or stirring in the goat cheese should help.
• If the color dulls: Add some more beet purée, or stir in a slice of raw beet (retrieve it after it infuses the rice).
• If the texture becomes gummy: Stop stirring for a moment, reduce the heat, and add the broth gradually.

Meal Prep & Storage

• Make-ahead option: The beets can be roasted in the oven up to 3 days in advance. Let the cooked beets cool, then store in an airtight container until ready to prepare the risotto.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Cooled beet risotto can be stored in the freezer for up to 2 months. Thaw overnight in the fridge before reheating. Reheat with a little broth or liquid to revive the texture.
• To reheat: Warm on the stovetop with a splash of broth or water, or a drizzle of olive oil. Stir frequently until warmed through. You can also reheat in the microwave.

Serving Suggestions

• Serve with a side of warm bread, like Focaccia, Sourdough, or Popovers.
• Serve with a side salad, like White Bean Salad, Pear Salad, Waldorf Salad, or Wedge Salad.
• If you happen to have leftover mashed potatoes, we really like these Mashed Potato Cakes on the side!
• Add a side of veggies, such as sautéed mushrooms or roasted root vegetables.
• Serve with an appetizer of Whipped Feta Dip, Fig Bruschetta, or a Cheese Board.

More Favorite Beet Recipes

Easy Roasted Beets

Beet Tzatziki

Beet Braised Lentils

20+Delicious Healthy Beet Recipes

Easy Recipe for Borscht

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