Beet Risotto Recipe

If you want to prepare an original dish with a striking color, this red risotto will come in handy.

As its author, Carlos Loyola, comments, beet risotto is a preparation that stands out for its creaminess and exquisite flavor. The beet undoubtedly gives a lot of color, but in addition, in this homemade risotto recipe, we will use it to give it a soft touch, which you will feel on your palate after each bite.

Here is the step-by-step recipe for beetroot risotto, a dish that you will love and that will be perfect to surprise everyone at home.

Ingredients to make Beetroot Risotto:

• 160 grams of carnaroli rice
• 1 pound vegetable bouillon cube
• 50 grams of grated Reggianito or Sardinian cheese
• 70 grams of butter
• 1 onion
• 1 leek
• 4 medium beets
• 1 jet of oil
• white wine (optional)

How to make Beetroot Risotto:

1. Boil the beets or cook in a steamer.
2. Once ready, process them in a mixer with a little broth and set aside.
3.  The result should be about 350 grams of beet puree, an element that will color our homemade risotto.
4. Apart, in a liter of water, dissolve the cube of the broth over the fire.
5.  Part of this vegetable broth will serve to moisten the beet paste and the rest will go into the rice to cook it.
6. To start cooking the risotto, we start by heating a little oil in a very large frying pan.
7. Sauté the onion in brunoised, the leek and deglaze with white wine or the same cooking broth.
8. Next, we add the rice and we pearl it, until transparent.
9. The term nacarar is not a word that exists as such, but it is widely used in cooking and comes from the word nacar.
10.  When we talk about pearling, it means giving the rice that pearly appearance, slightly transparent and shiny.
11. If you cannot get carnaroli rice, you can use any other type of rice suitable for risottos, in any case avoid using long or fine grains.
12. Next, add the beetroot paste. You can add it all or in parts to measure the color of our risotto.
13. I used about 200 grams, the amount depends on the more or less intense color you are looking for.
14. We continue with the cooking stirring always and adding broth little by little.
15. Until a homogeneous mixture and a uniform color is well, as seen in this photo.
16. From the moment of pearling, in step 4, we must count a cooking time of 20-25 minutes, always stirring with a wooden spoon so that the rice releases all the starch.
17. Once the grain is soft, remove from heat and add the butter and cheese.
18. First we only add the butter, stirring well so that it melts and integrates into the rice and once this is achieved, we add the cheese.
19. Add the cheese after the butter.
20. Stir all the red beet risotto until the cheese is integrated and it has a creamy texture, the classic of any risotto.
21. Both Reggianito and Sardinian cheese are Argentine cheeses made from cow’s milk that have similar characteristics to Parmesan cheese.
22. Finally, serve a good plate of beetroot risotto and decorate to taste.
23.  This vegetable risotto is a true delight and a very striking dish due to its color.