Beetroot Risotto

Name: Beetroot Risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Precooked beets 0.6 lb; Greek yogurt &frac13; cup; Vegetable broth 4 ¼ cups; Dry white wine 2 tbsp; Shallot 1; Thyme 2 sprigs; Extra virgin olive oil 2 ¼ tbsp; Fine salt to taste

it es fr de br

434

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 434
Carbohydrates g 74.3
of which sugars g 4.1
Protein g 8.5
Fats g 10.8
of which saturated fat g 2.57
Fiber g 3.1
Cholesterol mg 4
Sodium mg 826

Difficulty: Easy
Prep time: 5 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Beetroot risotto—a real showstopper—hails from Northern Italy, especially in places like Lombardy and Veneto. Its bright magenta hue is like a masterpiece on a plate. For real, it’s not just any risotto. The magic comes from fresh beetroot, giving it that bold, eye-catching color. And you know, the beetroot adds a deep, earthy flavor that pairs perfectly with the tangy swirl of Greek yogurt you mix in just before serving.

In Northern Italy, folks really love putting their own spin on risottos, and this version nails it. The creamy texture blends seamlessly with the yogurt's smooth finish, making every bite super satisfying. Plus, it's pretty simple—this is an easy beet risotto. You can whip it up without much fuss.

Serving beetroot risotto alongside a lemon-flavored risotto or even beetroot ravioli? And here's the thing, it’s a great way to play around with Italian flavors. Sometimes, a sprinkle of crumbled feta or goat cheese brings a rich, soft contrast to the slightly sweet beets. It gives you that classic beet risotto recipe vibe—with a twist.

The beets act as a natural colorant, so not only is it tasty, but it also looks like it belongs in a fancy restaurant—no question. The moist rice clings to all those flavors, with the tender grains soaking up hints of yogurt and earthiness.

If you're into traditional risotto or looking for something new, this creamy beet risotto brings so, so much to the table. It's the kind of dish that sparks curiosity, and once you taste it, you might be dreaming up new ways to add color and fun to your next dinner. So why not give it a try and see where your culinary adventure takes you? Honestly, it's worth it.

How to prepare Beetroot Risotto

To make the beetroot risotto, first prepare a Vegetable broth Keep it warm, then cut 220 g (about 8 oz) of beetroots (we used precooked ones) into slices 1, then place them in the tall glass of the immersion blender, pour a ladle of hot vegetable broth 2, and blend until you get a puree 3.

Clean and dice the shallot finely 4; in a large pot, add the shallot and 20 g (about 1 1/2 tbsp) of olive oil 5, let it brown for a few minutes, stirring often, then add the rice 6 and let it toast for about 3 minutes.

Once the rice is toasted, deglaze with the white wine 7 and once the alcohol has completely evaporated, add the hot vegetable broth one ladle at a time 8, continuing to moisten it every time the liquid dries up, making sure to stir it often with a wooden spoon. After about 10 minutes of cooking, add half of the beetroot puree 9.

Salt the risotto 10 and continue cooking for another 5 minutes, always adding broth as needed, then add the remaining puree 11 and stir. Finish cooking the risotto, it will take about another 5 minutes, once ready, turn off the heat and stir in about 10 g (about 2 tsp) of olive oil 12.

Everything is ready to serve: cut the remaining 40 g (about 1 1/2 oz) of beetroot into cubes 13, then distribute the rice on the plates, garnish with Greek yogurt, spreading it in dollops with a spoon 14. Scent the dish with fresh thyme leaves and serve your beetroot risotto immediately 15.

Storage

Beetroot risotto can be stored in the refrigerator covered with cling film for a maximum of one day. We do not recommend freezing.

Tip

If there is leftover rice, you can regenerate it by making a tasty fried rice or by making simple supplì to be seasoned as desired with some melting cheese. To stir the risotto at the end of cooking, as an alternative to oil and yogurt, you can also use a knob of butter and grated Parmesan.

For the translation of some texts, artificial intelligence tools may have been used.

Beetroot Risotto

PRESENTATION

How to prepare Beetroot Risotto

Storage

Tip

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