Earthy Roasted Beet Risotto Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • 3 medium-sized red beets
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • ¼ cup red wine
  • 4 tablespoons butter, divided
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2 cups arborio rice
  • 4 cups vegetable broth
  • ½ cup Parmesan cheese
  • Zest of 1 lemon
Directions
  1. Preheat the oven to 375 F.
  2. Thoroughly wash the beets and remove the greens.
  3. Place the beets on a baking sheet and coat with ½ teaspoon salt, ground black pepper, and olive oil.
  4. Roast in the preheated oven for 25 minutes or until fork tender.
  5. Peel the beets.
  6. Chop two of the beets into small, ¼ inch cubes.
  7. Blend the remaining beet with the red wine in a food processor or blender until smooth.
  8. Add 2 tablespoons of butter, minced shallot, and garlic to a medium saute pan and saute on medium-heat until fragrant, about 2 minutes.
  9. Add the rice to the pan and saute on low heat, stirring frequently until the grains are glossy, about 2 minutes.
  10. Add the red wine mixture to the rice and saute until absorbed.
  11. Heat the vegetable broth in a small saucepan until warm, but not boiling.
  12. While on medium-low heat, add a ladle full of broth to the rice and stir until all of the liquid has been absorbed.
  13. Continue ladling the broth and stirring until the rice is al dente, about 20 minutes.
  14. Add the remaining 2 tablespoons of butter, Parmesan cheese, diced beets, and an additional ladle of broth to the pan, stir, turn off the heat and cover for 5 minutes.
  15. Stir again and sprinkle with the lemon zest and add a shaving of Parmesan cheese, if desired. Then serve.