Beet Risotto Recipe

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Heat a large saucepan over medium heat and add 1 tbsp of butter. Once melted, add in onions and garlic. Stir for about 2 minutes or until onions become translucent.
2. Add in grated beets and continue to stir for 5 minutes or until the beets start to soften. Season with salt and pepper to taste.
3. Add in Arborio rice and stir until all the grains are coated with the beet mixture. Toast the rice for about 2 minutes.
4. Pour in the white wine and stir gently until all liquid has been absorbed.
5. Add chicken/vegetable broth in small amounts (about 1 cup) and stir continuously until the broth is absorbed by the rice. Keep stirring and adding broth until all the broth is used up and the rice is cooked through (around 16 to 18 minutes). Risotto should have a creamy consistency and the rice should be tender but firm to the bite.
6. Take it off heat and stir in the remainder of butter and Parmesan cheese.
7. Serve hot with parmesan shavings and your favorite herbs on top for garnish.

Verdict:

This beet risotto recipe is the perfect vegetarian comfort food that is packed full of flavor. The earthy sweetness of the beets gives the risotto a vibrant pink color and makes it an ideal dish to share with guests. The creamy and tender texture of the rice is to die for, while the parmesan cheese and butter enhance its richness.

Serving Suggestions:

This beet risotto will perfectly complement any meal, but it definitely stands out on its own. Serve it as a main dish for a vegetarian meal or as a side dish paired with roasted chicken, grilled steak, or sautéed prawns. If you prefer, you can add some fresh thyme or parsley for an extra-dimensional taste.