Ingredients:
For the beet puree:
- 3-4 medium-sized beets, roasted or boiled
- 1/4 cup vegetable broth (or water)
For the risotto:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4-5 cups hot vegetable broth
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
Optional additions:
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup toasted walnuts or pecans
- Fresh herbs (thyme, parsley, or chives)
Instructions:
Prepare the beets:
- Roasting: Preheat oven to 400°F (200°C). Wash and trim beets. Wrap individually in foil and roast for 1-1.5 hours, or until tender when pierced with a fork.
- Boiling: Wash and trim beets. Place in a pot, cover with water, and boil for 30-45 minutes, or until easily pierced with a fork.
- Once cooked: Let the beets cool slightly. Peel and puree with 1/4 cup of vegetable broth until smooth.
Make the risotto:
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another 30 seconds, until fragrant.
- Stir in the Arborio rice and toast for about 1 minute, stirring constantly.
- Deglaze the pot with the white wine, scraping any browned bits from the bottom. Cook until the wine has mostly evaporated.
- Add a ladleful of hot vegetable broth to the rice and stir constantly until it’s absorbed. Continue adding broth, one ladleful at a time, stirring continuously until each ladle is absorbed before adding the next. This should take about 20-25 minutes.
- The rice should be tender but still have a slight bite (al dente).
Finish the Risotto:
- Stir in the beet puree, salt, and pepper to taste.
- Remove from heat and stir in the Parmesan cheese until melted and creamy.
- If desired, top with crumbled feta or goat cheese, toasted walnuts or pecans, and fresh herbs.
Tips:
- For a richer flavor, use homemade roasted beet puree. If you must use store-bought cooked beets, look for options without added vinegar.
- Use high-quality Arborio rice for the best creamy texture.
- Don’t rush the process. Adding the broth gradually and stirring is key to a creamy risotto.
- Adjust the amount of beet puree to your liking. If you want a vibrant pink color, add more!
