Description
A vibrant and flavorful dish, this Bloody Beet Risotto combines the earthy taste of beets with creamy Parmesan cheese and arborio rice. This dish is perfect for a special occasion or a unique twist on a classic risotto recipe.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups arborio rice
- 4 cups vegetable broth
- 1 cup beet juice
- 1 small beet, grated
- 1/2 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare Ingredients: In a saucepan, heat the vegetable broth on low. In a separate pan, heat the beet juice.
- Sauté Onion and Garlic: In a large skillet, melt butter over medium heat. Add onion and garlic, cook until translucent.
- Add Rice: Stir in arborio rice and cook for 2 minutes.
- Deglaze: Pour in white wine and cook until absorbed.
- Add Broth: Gradually add warm broth and beet juice, stirring constantly until rice is tender.
- Finish and Serve: Stir in grated beet, Parmesan cheese, salt, and pepper. Serve hot.
Notes
- For a richer flavor, you can roast the grated beet before adding it to the risotto.
- Feel free to customize this recipe by adding herbs like thyme or parsley for added freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 15 mg