Description
A vibrant and creamy risotto made with roasted beet puree, perfect for impressing guests.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 medium beet, roasted and pureed
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a pot, heat the vegetable broth over low heat to maintain temperature.
- In a separate pan, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
- Stir in the Arborio rice and cook for 1-2 minutes.
- Gradually add the vegetable broth one ladle at a time, stirring frequently.
- After about 15 minutes of cooking, add the pureed beet to the risotto.
- Stir in the grated Parmesan cheese until melted and creamy.
- Remove from heat and let sit for a few minutes.
- Serve warm, garnished with fresh parsley.
Notes
Roast beets in foil at 400°F (200°C) for about 45 minutes. Stir regularly during cooking for the best texture.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg