Best 2 Beetroot Risotto Recipes

Embark on a culinary journey with our delectable Beetroot Risotto, a vibrant and flavorful dish that tantalizes the taste buds. This vegetarian delight is a symphony of earthy beetroot, creamy arborio rice, and a rich vegetable broth, infused with the essence of fresh thyme. As the risotto cooks, the beetroot gradually releases its vibrant color, transforming the dish into a captivating shade of pink. This stunning risotto is not only a visual masterpiece but also a nutritional powerhouse, packed with the goodness of beetroot, known for its antioxidant properties. Accompanying this main course recipe are two equally enticing variations: a Goat Cheese and Walnut Risotto for those who crave a touch of tangy creaminess, and a Vegan Beetroot Risotto for those seeking a plant-based alternative. Each variation offers a unique flavor profile, ensuring there's something to satisfy every palate. Get ready to indulge in a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

BEETROOT RISOTTO WITH GOATS' CHEESE & WALNUTS

Beetroot Risotto With Goats' Cheese & Walnuts image

Make and share this Beetroot Risotto With Goats' Cheese & Walnuts recipe from Food.com.

Provided by Rhiannon and Matt

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

450 g whole baby beets
600 ml vegetable stock
50 g unsalted butter
1 onion, peeled, finely chopped
2 garlic cloves, crushed
250 g arborio rice
2 teaspoons fresh thyme leaves, chopped
150 ml red wine
75 g walnuts, roughly chopped
125 g soft fresh goat cheese
wild rocket, to serve (arugula)

Steps:

Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
Add the rice and thyme and stir to coat the rice grains in the butter.
Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.

BEETROOT RISOTTO

Beetroot Risotto image

Make and share this Beetroot Risotto recipe from Food.com.

Provided by Norahs Girl

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, finely chopped
olive oil
1 lb arborio rice
1 lb beetroot, fresh,peeled and grated
4 cups vegetable stock (simmering nicely on the stove so its hot when you add the stock)
1 cup freshly grated parmesan cheese
1 pinch cumin (one of my favourite spices,find it goes well with a lot of veggie dishes)
freshly ground pepper
sea salt

Steps:

Gently saute onion in olive oil til soft.
Add rice and fry for about 3 minutes til coated.
Add beetroot and 1 cup of stock.
stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.

Tips:

Choose the right beetroot: Use fresh, firm, and deep-colored beetroots for the best flavor and texture.
Roast the beetroot: Roasting the beetroot intensifies its sweetness and flavor. You can also boil or steam the beetroot, but roasting is the preferred method.
Use a good quality risotto rice: Arborio or Carnaroli rice are the best choices for risotto. These short-grain rices have a high starch content, which helps to create a creamy and flavorful dish.
Cook the rice slowly: Risotto is a slow-cooked dish. Allow the rice to absorb the broth gradually, stirring frequently. This will help to develop the rice's flavor and prevent it from becoming mushy.
Add the beetroot and other ingredients at the right time: The beetroot and other vegetables should be added towards the end of the cooking process, so that they retain their color and texture.
Use a flavorful broth: The broth is an important part of risotto. Use a good quality vegetable or chicken broth, or make your own using fresh vegetables and herbs.
Season to taste: Risotto should be seasoned to taste with salt, pepper, and other herbs and spices. Be careful not to over-season, as the beetroot already has a lot of flavor.

Conclusion:

Beetroot risotto is a delicious and colorful dish that is perfect for a special occasion or a weeknight meal. It is relatively easy to make, but it does require some time and patience. By following the tips above, you can create a perfect beetroot risotto that your family and friends will love.

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