Beet Risotto

Beet Risotto is a striking and flavorful dish that combines the creamy texture of classic risotto with the vibrant, earthy sweetness of beets. The beets not only add a gorgeous deep red color to the dish but also infuse it with a subtle sweetness that pairs perfectly with the rich, creamy risotto. Topped with tangy goat cheese or Parmesan, this risotto makes for an elegant meal that’s as beautiful as it is delicious. Whether you’re looking for a unique dinner or a stunning side dish, beet risotto is sure to impress.

Ingredients:

• 2 medium beets, peeled and grated (or finely diced)
• 1 1/2 cups arborio rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine (optional)
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)
• Goat cheese or extra Parmesan for serving (optional)

Instructions:

1. Cook the Beets: In a large skillet or saucepan, heat the olive oil over medium heat. Add the grated or finely diced beets and cook for 5-7 minutes, until slightly softened. Set the beets aside in a bowl.
2. Sauté the Onion and Garlic: In the same pan, melt 1 tablespoon of butter. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
3. Add the Rice: Stir in the arborio rice, allowing it to toast slightly for 2 minutes. This helps the rice absorb the flavors and begin the creamy texture.
4. Deglaze with Wine (Optional): If using, pour in the white wine and stir until it’s absorbed by the rice, about 2 minutes.
5. Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding more. Continue this process for about 15-20 minutes, or until the rice is tender but still slightly firm to the bite. Stir in the cooked beets halfway through, allowing the rice to absorb their vibrant color and flavor.
6. Finish the Risotto: Once the rice is fully cooked and creamy, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Garnish the beet risotto with fresh thyme or parsley, and top with crumbled goat cheese or extra Parmesan for an extra layer of flavor. Serve immediately.

This Beet Risotto is a creamy, colorful dish that’s both comforting and elegant, perfect for impressing guests or enjoying a beautiful weeknight meal!