Beetroot Risotto

Give your regular boring risotto a make over by adding beets to it that gives it a stunning vibrant color and a lot of depth of flavor!

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 501kcal

Author Manju

Ingredients

2 tablespoon grapeseed oil or avocado oil or olive oil
2 cippolini onions chopped. You can use shallots instead as well.
2 cloves garlic minced
2 medium beets peeled and grated
1 ½ cups arborio rice
5 cups vegetable stock no sodium
1 cup grated parmesan
salt to taste
fresh crushed black pepper to taste
4-5 basil leaves to garnish

Instructions

Heat the oil in an enameled cast iron pan and add the onions and garlic to it. Saute till the onions turn color slightly.
Meanwhile, bring the stock to a boil in a sauce pan and keep it simmering on low heat.
Add the grated beets to the onion garlic mixture and lets the beets soften a little. Mix in the rice and let it coat well with beet mixture.
Add the stock ½ cup at a time and stir well and wait for it to be absorbed by the rice. Add the next ½ cup and so on, till the rice is creamy and cooked but not mushy. Keep stirring gently.
Add the parmesan cheese, salt and black pepper according to taste and chiffonade the basil leaves and garnish with them before serving.

Notes

Risotto is best when served as soon as it is made. It tends to thicken as it sits and even though you can loosen it a little with some water, it just wont have that same creaminess to it.

This make about 4 - 4 ½ cups of cooked risotto, with 1 cup serving size per person.

Nutrition