Want to make a dramatic risotto? Beet risotto looks very dramatic, because the beets make the risotto look red. This is definitely a change from other risottos, such as Butternut Squash Risotto and Meyer Lemon and Asparagus Risotto.
I wanted to make beet risotto, because I like both beets and risotto, and I wanted to see what the risotto with beets would look like and taste like. It tasted great – earthy and delicious. If you have never made risotto before, don’t be afraid of making it. Risotto is all about stirring, so if you can stir, then you can make risotto!
To make beet risotto, you will need beets, Arborio or Carnaroli rice, chicken stock, olive oil, onion, white wine, and Parmesan cheese.
First, boil beets until they are done and cool them off. Peel the beets and chop them into small pieces to use in risotto.
To start making the actual risotto, first you will need to combine the stock with some water in a pot. Bring to a simmer, and reduce the fire and continue simmering. Next, in a different pot, saute onions, then add rice and continue sauteing, and then add the wine and stir until wine evaporates. Next, start adding stock bit by bit and stir. Stirring is important when making risotto.
Once the ristotto is ready, season with some salt and black pepper, add Parmesan and beets. The beets will add a nice, red color to the risotto.
To do meal planning, here is a simple dinner menu with beet risotto. This menu is vegetarian, but you are welcome to add a protein to it, such as grilled chicken breasts, or sauteed shrimp.
Sample Dinner Menu
– Beet Risotto
– Salad: Kumato Tomato Salad Recipe With Goat Cheese And Green Onions
Here is a grocery list to shop for this dinner. Assuming that olive oil, vinegar, salt and black pepper are pantry items. If not, add them to your list.
Sample Grocery List
– 2 Medium Beets
– Arborio or Carnaroli Rice
– 4 cups of Chicken Stock
– 1 Small Onion
– White Wine
– Parmesan Cheese
– 5-7 Kumato Tomatoes – substitute other tomatoes if can’t find Kumato tomatoes
– Green Onions (Scallions)
– 2 oz of Goat Cheese
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Ingredients For Beet Risotto
2 Medium Beets
2 cups of Arborio or Carnaroli Rice
4 cups of Chicken Stock
2 cups of Water
3 Tablespoons of Olive Oil
1 Small Onion
1/4 cup of White Wine
1/4 cup of Parmesan Cheese
Salt
Freshly Ground Black Pepper
How To Make Beet Risotto
Wash the beets. Boil the beets until soft. Cool the beets. Peel the beets and chop into small pieces.
Wash the onion. Chop the onion into small pieces on a cutting board. Grate Parmesan cheese.
Combine chicken stock and water together in a pot and bring to a simmer. Reduce the fire and continue simmering.
In another pot heat up olive oil. Add chopped onion and cook for 3-4 minutes. Add the rice to the onion and toast the rice for 3-5 minutes until the rice starts becoming translucent. Add white wine to the pot and stir until the wine evaporates.
Add a ladle or two of the stock and water liquid and stir until almost all the liquid evaporates. Add another ladle or two of the liquid and continue the process until you achieve the desired level of doneness.
Once the risotto is done, season with salt and black pepper, stir in Parmesan cheese and beets and stir to combine.
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