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Beet Risotto

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I created Beet Risotto out of a special fondness I have for foods that suffer from misunderstanding and neglect.
Beet Risotto. Ultra creamy and healthy risotto made with roasted beets. I attribute this penchant to an elementary school career spent being picked last in gym class. Sure, my knees were knobby and I wasn’t the flashiest on the four-square court, but with a bit of patience and coaching, I could surprise you. I feel the same way about one of my favorite vegetables: beets.

In a high school cafeteria, beets would be banished to the table in the back with the lima beans, prunes, and other funny-looking edibles. In a Broadway musical, they would be cast in the chorus, never as the lead. Today, I’m thrilled to be giving a vegetable that we too often shove to the side of our plates the starring role at dinner with Beet Risotto.Beet Risotto. A creamy and healthy risotto recipe with roasted beets. Creamy, dreamy, and comforting, Beet Risotto celebrates, rather than shuns, this hearty root vegetable. It makes the most of the beets’ wonderful qualities—and I don’t just mean their personalities. Oven roasting draws out the beets’ natural sweetness and earthiness, an ideal counterpoint to the dry white wine classic to risotto. Their smooth texture blends beautifully with the Arborio rice as it slowly transforms from hard grains into a velvety pot of lusciousness. Finally the beets’ ruby red hue shines loud and proud. This is Beet Risotto, and Beet Risotto will be noticed and adored.
Beet Risotto. A creamy, healthy, and easy risotto recipe made with roasted beets. As proof of Beet Risotto’s power, I should tell you that Ben doesn’t share my enthusiasm for beets. He views them with the same eagerness one typically reserves for dentist appointments—a necessary evil to good health. Kind, obliging wife that I am, I cooked Beet Risotto anyway. He loved it. Could beets be the nerdy girl you made fun in high school who returned after summer vacation as a total babe? Beet Risotto says yes.

With its charming color and heavenly texture, Beet Risotto feels fancy, but I assure you it is simple to make.  Add the liquid slowly and stir regularly, and your risotto endeavors will be more successful than you dare to imagine. I love cooking risotto with friends—it gives us an infallible excuse to hang out in the kitchen, sip wine, and snack on too much cheese—and Beet Risotto is especially perfect for an intimate dinner, because its red color just shouts romance (or, um Valentine’s Day?). Beet Risotto is also attainable on a weeknight. Roast and slice the beets in advance, and you’ll be dishing up Beet Risotto in less than 40 minutes.

Dorot-Pop-and-Cook-Spices-1

My other time-saving tip: Dorot garlic and herb cubes. I was recently given the chance to test-drive these handy little squares, and I must say—I was impressed. Not only were they incredibly convenient (goodbye garlic press!), but they offered just as much flavor as if I had painstakingly chopped the ingredients myself. Because the garlic and herbs are chopped and frozen when they are fresh, they maintain their vibrancy. Look for these guys in your grocer’s freezer section. (Special note if you shop at Walmart: The products will be packaged under the Walmart-exclusive brand “Pop & Cook.” Same items, different wrapper. Want to learn more? Check out Dorot and Pop & Cook‘s Facebook pages.)

Beet Risotto. Creamy and healthy risotto made with roasted beets. If only for one dinner, Beet Risotto gives a mis-maligned vegetable its well-deserved moment in the spotlight. I suspect if you try it, however, you’ll be adding beets to the menu more frequently.  After all, everyone loves an underdog.

Beet Risotto

Prep Time: 10 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 50 minutes

Yield: Serves 4

Beet Risotto

Even beet skeptics fall for this roasted Beet Risotto! Roasting the beets brings out their natural sweetness and earthiness, and their silky texture is ideal for creating the creamiest risotto. Plus, the bright ruby red hue is oh so fun. If you've never made risotto, there is no need to feel intimidated. Simply ensure you add the liquid gradually, stir often, and you will be more successful than you ever imagined :)

Ingredients

  • 1 1/2 pounds fresh, whole beets
  • 4 cups low sodium chicken or vegetable stock
  • 4 tablespoons extra virgin olive oil, divided
  • 1 large shallot, finely chopped
  • 2 Dorot Chopped Parsley Cubes (or 1 tablespoon chopped fresh parsley)
  • 2 Dorot Crushed Garlic Cubes (or 2 teaspoons finely minced garlic)
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese, for serving

Directions

  1. Place a rack in the center of oven and preheat to 400 degrees F. Cut off the beet leaves near the tip of the beet (save the beet greens for another use) and scrub the beets well. Toss beets with 2 tablespoons olive oil, then wrap in tin foil (small beets can be wrapped together; large beets should be wrapped separately). Place beets on a baking sheet to catch any juices, then roast for 50-60 minutes, until fork tender (time will vary depending upon the size of the beets.) Check the beets every 20 minutes to ensure they are not burning on the bottom. If they begin to scorch, drizzle with a little water, then rewrap and continue cooking. Remove from oven and set aside until cool enough to handle. Slip off beat skins and slice into 1/2-inch thick wedges. (At the point, the beets can be refrigerated in an airtight container for up to 1 week.)
  2. Place 1/3 of the roasted beets into a blender or food processor with the stock. Puree until smooth (the mixture will be very liquidy), then transfer to a saucepan and bring to a gentle simmer. Reserve remaining beet wedges.
  3. In a large, sturdy pot or Dutch oven, heat remaining 2 tablespoons olive oil on medium-low. Add shallot, parsley, garlic, and cook until tender, about 5 minutes. Add the rice to the pot and stir to coat, then add wine and cook 2 minutes. Carefully add 2 full ladles of the beet puree, salt, and pepper. Stir and simmer over low heat until most of the liquid is absorbed, 5-10 minutes. Continue to add the beet puree, 2 ladles at a time, stirring every few minutes and ensuring the rice isn’t sticking to the bottom. With each addition, continue to cook and stir until the mixture seems almost dry, then add the next 2 ladles. Continue until you have used all of the liquid and the rice is soft and creamy, about 25 minutes. Stir in reserved beet wedges.
  4. Serve immediately, topped with Parmesan cheese.

Notes

Make-ahead tip: Store roasted, peeled, and chopped beets in the refrigerator for up to 1 week. Storage tip: Cooked risotto will keep in an airtight container in the refrigerator for up to 3 days. Rewarm gently on the stovetop or in the microwave, adding vegetable or chicken stock (or in a pinch, water) as needed to prevent the risotto from drying out.

http://www.thelawstudentswife.com/2014/02/beet-risotto/

Beets you can’t beat:
Dorot compensated me for my time to create this recipe and post. As always, all opinions are my own.

Author: Erin Clarke

I'm Erin, and I'm on a mission to cook everything that's tasty, {mostly} healthy, and budget-friendly—all while Mr. Right is in the library. I'm convinced that cheese and chocolate are the answer, that you can love sweets and veggies equally, and that delicious, satisfying food should be accessible to everyone. The recipes here are affordable, approachable, and delectable, and I can't wait to share them with you!

45 Comments

  1. Yeah I want this for Valentine’s Day! Make it for me? :)

  2. Yum! Jerry and I love beets. Not sure what happened with our off-spring and her dislike for beets. Whatever. I need to try this–love roasted beets! Have a good Valentine’s Day.

    • I didn’t always love beets either Julie, but now I can’t get enough of them. So maybe there’s hope for a family beet dinner yet? If nothing else, I hope you and Jerry really enjoy this dish. Thanks so much for taking time to comment!

  3. I love beets and can’t wait to try all these recipes.

  4. Who knew beets could be so sexy? Love this dish, Erin!

  5. I LOVE beets! Your risotto looks fantastic, Erin.

  6. I am really looking forward to trying to grow beets in my garden this summer. Now, I’ll have a perfect dish to try when the first ones are harvested. Because this looks so good and typically I am not attracted to beet dishes.
    Thanks for sharing!

  7. i have come to appreciate beets only recently and I will only take them roasted. The idea of risotto is so darn creative. Okay I am coming over for Valentines day dinner and promise I will bring wine – thanks :)

  8. First of all, your photos are gorgeous! Secondly, the opening line to the post had me instantly laughing! And third, I can’t wait to try the Dorot garlic and herb cubes. What a time saver! Gorgeous dish, engaging post, can’t wait to read more!

  9. This is gorgeous! Risotto is my fave comfort food :)

  10. Risotto is my love language. Only for a person I truly love would I stand and stir for 30 minutes, haha! It’s so good, and worth every minute. I love that you added beets to this. Love that red color!

    • Thanks so much Natalie! I put off making risotto forever, because I thought it seemed completely daunting, but really I found that it’s not too bad. As long as I stir it about every two minutes and keep an eye on it, I found the can move around the kitchen and work on other things. Plus, you know, wine.

  11. I’m feeling a little guilty right now because I totally have some neglected beets in the bottom of my produce drawer. They’ve been there…longer than I really care to admit. This dish is STUNNING and I know my beets would be happy to find a home in this risotto.

  12. Also, that last line sounded a little creeptastic after I reread it. Who knew beets could be so sensual? ha!

  13. Love the gorgeous color of this risotto! I love beets and adding them to your risotto is so clever and creative girl:) What a perfect dish for Valentine’s Day :)

  14. I will never neglect beets again. Who knew you could transform beets into such a fancy dish? They look gorgeous!

    • Mary Frances, I think part of why I love risotto so much is that it is a really humble and comforting dish, but it does feel oh so fancy! The perfect combination for a wonderful dinner at home.

  15. Ooo this looks delicious!
    I’ve got a few beets in the fridge that will go bad soon if I don’t use them up, so this is great timing. I don’t have arborio, but would sub for brown rice. It won’t be risotto, but do you reckon it’ll work still?

    {Teffy’s Perks} X

    • Teffy, brown rice actually can make great risotto, but you should be warned: it takes a LONG time to cook. (More than an hour.) It’s also a little less creamy. That said, I have made brown rice risotto we’ve been very happy with. It’s totally up to you if you feel like the extra fiber is worth the time investment!

  16. what a pretty risotto! yay for beets :)

  17. I think you hit the nail on the head with describing beets. Poor misunderstood root vegetables! This risotto looks AMAZING. And sipping wine and snacking on too much cheese while cooking isn’t something just reserved for risotto cooking in my kitchen.:)

  18. I should cook with beets more often, seeing how delish they can look! Poor things, the don’t get all the recognition they should :–(
    This risotto looks delicious and so so creamy it’s like a dream ooooh well. I’d love it for dinner!

  19. Lovely – gorgeous – beautiful risotto Erin! I adore beets and this is a BRILLIANT idea! Dont think I have ever had beet risotto ever! Love Dorots!

  20. Those little cubes are an awesome idea Erin! No chance that we can get them shipped over here to Aussieland?? Maybe I’ll hit up their fb page ;) I’ve always loved beets, even the canned ones that were served alongside fish and chips when I was a wee lass. Maybe it’s the English heritage, as I did like pickled onions and ‘wallys’ (gherkins) too. You’ve really made the beets shine in this recipe though… gorgeous, vibrant and delicious! x

  21. I don’t think I’ve ever seen a more beautiful risotto <3

  22. Look at that gorgeous burgundy color! Gotta admit, I’m not crazy for beets but I’d sure as heck eat a dish as pretty as this! Wonderful recipe, Erin. Easy and so elegant!

  23. I want this. I want THIS. I waaaant this.

    OK?! :)

  24. I tried fresh beets for the first time in my life 4 months ago and have fallen completely in love with them. I can’t wait to try your recipe :)

  25. Beets have grown on me lately! Love your creation!

  26. I love beets (though I wasn’t a fan when I was a kid). This dish looks great – so colorful and I bet it is yummy!

  27. If you have a pressure cooker try cooking your beets that way. Really cuts the time ani I think it intensifies the flavor.q

  28. I think I could totally love beets if I ate them this way!! This dish sounds wonderful!!

  29. Pingback: Fit Girl's Diary The Best Healthy Risotto Recipes » Fit Girl's Diary

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