Description
Creamy Beet Risotto with roasted beets and Arborio rice– rich, colorful, and full of earthy flavor. Easy to make, naturally gluten-free, and guaranteed to impress.
Ingredients
- 1 pound raw beets
- 2 tablespoons olive oil or unsalted butter
- 1 large shallot, finely chopped- or use a small onion
- 2 garlic cloves, minced or grated
- 1/4 cup dry white wine (Sauvignon blanc, pinot grigio are nice)
- 1 cup Arborio rice
- 3 1/2 cups veggie broth or low-sodium chicken stock (or water and one teaspoon or cube veggie bouillon)
- 3/4 teaspoon salt
- 1/4-1/2 teaspoon black pepper ( it really complements the beets- use less to taste)
- 2- 4 ounces goat cheese
- 1/2 cup fresh dill
- 1/2 cup toasted walnuts- *or see notes for maple-roasted walnuts.
Instructions
- Preheat oven to 400°F
- Roast. Wash beets and cut the stems and leaves off (see notes to use the beet greens), wrap beets in parchment and then cover tightly with foil. Roast in the oven (toaster ovens are great for this) Check beets at 40 minutes depending on size. Cook until a knife easily pierces. (the longer they bake the sweeter and more intense the flavor becomes). Let cool and peel if you want-the peel is filled with nutrients. This can be done up to 3 days beforehand.
- Prep the beets. Dice one cup of beets to leave whole. Combine the remaining beets with 1/2 cup of the broth in a blender, immersion blender or food processor, whip into a smooth puree, set aside. This will give the risotto color, and luscious texture.
- Warm the broth. Put the remaining broth in a sauce pan on the stove and bring to a simmer.
- Start the risotto. Heat olive oil in a dutch oven over medium heat. Add shallots, saute 2 minutes, add garlic saute for 1 minute or until soft and fragrant. Add arborio rice and stir to coat for about one minute. Deglaze with white wine and let the wine cook off. Add 1 cup hot veggie broth, salt and pepper, scraping up any browned bits, bring to a gentle simmer, over medium-low heat, stirring occasionally, letting the rice absorb all the broth. Add another cup of the hot broth, letting the rice absorb it slowly.
- Beet Puree. Stir in the beet puree, until rice has absorbed it (I used a heat-resistant silicone spatula to avoid turning my wooden spoon pink!). Continue adding broth- stirring often, keeping mind, you may not need all the broth. Risotto is perfectly cooked when the rice is tender, yet the grains are visible and intact. Not crunchy or mushy- but al dente. Stir in the diced beets. Loosen the risotto with more broth if needed; you want it loose, not thick like porridge, but not watery.
- Season. Adjust flavor with more salt and pepper if needed. Mix in goat cheese (alternatively, just garnish on top) and dill.
- Serve with optional steamed beet greens and toasted walnuts.
Notes
Beet greens. Steam or saute and serve with the risotto.
Walnuts. Optional- make maple-glazed walnuts. 1/2 cup raw walnuts, 2 teaspoons maple syrup, a grind or two of black pepper, light sprinkle of salt. Toast in the oven at 325° for 10 minutes.
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.
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 272
- Sugar: 8.2 g
- Sodium: 384.7 mg
- Fat: 11.8 g
- Saturated Fat: 3.5 g
- Carbohydrates: 31.3 g
- Fiber: 4.1 g
- Protein: 11.1 g
- Cholesterol: 6.5 mg