This red beet risotto turns the humble root vegetable into a stunningly vibrant, creamy main course. The beets are simmered and pureed into the rice, giving every grain a natural sweetness and a deep magenta color that makes the dish as beautiful as it is delicious. It’s a vegetarian-friendly meal that feels both rustic and elegant, and the earthy beet flavor pairs beautifully with the rich, savory rice.
Ingredients
- 2 medium red beets (about 8 oz / 225 g total), scrubbed and trimmed
- 4 cups (960 ml) vegetable or chicken broth, plus more if needed
- 2 tablespoons (30 ml) olive oil
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 ½ cups (300 g) Arborio or Carnaroli rice
- ½ cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- ½ cup (50 g) grated Parmesan cheese, plus more for serving
- 2 tablespoons (28 g) unsalted butter, cut into small pieces
- Salt and freshly ground black pepper, to taste
- 1 tablespoon (15 ml) lemon juice (optional, for brightness)
- Fresh chives or parsley, chopped, for garnish (optional)
Instructions
- Cook the beets: Place the beets in a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until tender, about 30–40 minutes depending on size. Drain, let cool slightly, then slip off the skins (they should slide off easily). Chop the beets into chunks.
- Puree the beets: Transfer the cooked beets to a blender or food processor. Add ½ cup (120 ml) of the broth and blend until completely smooth. Set aside.
- Warm the broth: In a separate saucepan, heat the remaining 3 ½ cups (840 ml) of broth over low heat. Keep it warm while you cook the risotto.
- Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the garlic and cook for another minute until fragrant.
- Toast the rice: Add the Arborio rice to the pot and stir to coat with the oil. Toast for 2 minutes, stirring constantly, until the grains are slightly translucent at the edges.
- Deglaze with wine: Pour in the white wine and stir until it is mostly absorbed, about 1 minute.
- Add broth gradually: Ladle in about ½ cup (120 ml) of the warm broth, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladleful. Continue this process, stirring often, for about 15–18 minutes, until the rice is creamy and al dente (tender but still with a slight bite). You may not need all the broth.
- Stir in the beet puree: When the rice is almost done, stir in the beet puree. Cook for 2–3 minutes, stirring, until the risotto is heated through and has a uniform pink color. If the risotto seems too thick, add a splash of warm broth to loosen it.
- Finish with cheese and butter: Remove the pot from the heat. Stir in the Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste, and add the lemon juice if using.
- Rest and serve: Let the risotto rest for 2–3 minutes before serving. Spoon into bowls, garnish with fresh herbs and extra Parmesan if desired.
Tips
- Use a wide, heavy pot: A Dutch oven or wide saucepan allows the rice to cook evenly and the liquid to evaporate at the right rate. Avoid a narrow, tall pot, which can make the risotto gummy.
- Keep the broth warm: Adding cold broth to the rice can stop the cooking process and make the grains tough. Keep it at a bare simmer on a nearby burner.
- Don’t rush the stirring: Stirring releases starch from the rice, which is what creates the creamy texture. Stir every 30 seconds or so, but don’t over-stir to the point of breaking the grains.
- Adjust the color: If you want a more intense red, use 3 beets instead of 2. The puree can be made ahead and stored in the fridge for up to 3 days.
Serving Suggestions
Serve the risotto as a main course with a simple green salad dressed with lemon vinaigrette, or as a side dish alongside roasted chicken, seared scallops, or grilled fish. It also pairs well with a dollop of crème fraîche or goat cheese on top, which adds a tangy contrast to the earthy beets.
Variations
- Roasted beets: Instead of boiling, roast the beets at 400°F (200°C) for 45–60 minutes until tender, then peel and puree. Roasting intensifies the sweetness.
- Add greens: Stir in a handful of baby spinach or arugula along with the beet puree for extra color and nutrients.
- Make it vegan: Omit the butter and Parmesan, and use a vegan butter substitute and a plant-based cheese alternative. Nutritional yeast can also add a cheesy flavor.
- Add texture: Top with toasted walnuts or pine nuts, or stir in some crumbled goat cheese just before serving.
Storage and Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over medium-low heat with a splash of broth or water, stirring until hot. You can also microwave it in 30-second intervals, stirring in between. Risotto does not freeze well, as the texture becomes mushy when thawed.
Frequently Asked Questions
Can I use pre-cooked vacuum-packed beets? Yes, you can use about 8 ounces (225 g) of cooked beets. Skip the boiling step and just puree them with ½ cup of broth.
Do I have to use wine? No. You can substitute an equal amount of extra broth or a splash of white wine vinegar mixed with water. The wine adds acidity and depth, but it’s not essential.
Why is my risotto too thick or too thin? Risotto should be loose and flowing, not stiff. If it’s too thick, add more warm broth. If it’s too thin, cook it a few more minutes, stirring, until it thickens. The consistency will also set as it cools.
Can I make this ahead of time? Risotto is best served fresh, but you can prepare the beet puree and chop the onion a day ahead. If you make the whole dish, reheat it gently with extra broth, but expect a slightly softer texture.
What if I don’t have Arborio rice? You can use Carnaroli or Vialone Nano, which are also risotto rices. Regular long-grain rice will not yield the same creamy result, but you can use it in a pinch, adjusting the cooking time and liquid.
How do I avoid staining my hands when handling beets? Wear disposable gloves or rub your hands with a little oil before peeling the cooked beets. Lemon juice can also help remove stains from your skin.