If you like risotto, you'll love this rich, creamy, flavorful beet version! Topped with tangy crumbled goat cheese, chives and parsley, it's ready to serve in 30 minutes, considering you have your beets roasted.
Rice is such a versatile ingredient.
You take your time to prepare the ingredients for this risotto, and then slowly go from sizzling to creamy. The next day, you make the best risotto cakes.
I admire Italians for taking the simplest ingredients and turning them into jewels. Dishes that have depth and flavor and color, not to mention richness.
Almost anything can go into a risotto. I cannot think of a vegetable or condiment that doesn't complement rice. Even rice pudding can be made risotto style with fruits and milk (or cream!)
This is more of an Indian summer or pink risotto, as it's called in some books. The intense colors make for a striking dish.
Why make this recipe
- Vibrant color: it's a bright, stunning, deep magenta that adds visual appeal to any meal, making it perfect for special occasions or when you want to impress guests.
- Nutritional benefits: beets are rich in vitamins, minerals, and antioxidants, including folate, potassium, and vitamin C.
- Unique flavor: the earthy sweetness of beets lends a distinct flavor profile to risotto, creating a balance between savory and sweet.
- Versatility: you can easily customize it to suit different dietary preferences and tastes by adding complementary ingredients such as goat cheese, walnuts, or herbs and using different types of broth and wine.
- Comfort food: risotto is a comforting dish, and for those fans of beets, this is a great option.
What rice should you use for risotto?
We need short-grain, glutinous rice to make this superb dish. This means the rice has a high starch content and absorbs more liquid than your regular supermarket.
The most common varieties are Arborio rice and Carnaroli risotto rice. The third not-so-popular sibling is Vialonne Nano rice (my personal favorite). All three do a fantastic job.
You might find your favorite in time, but if this is your first time making risotto, the first two are easily available in most supermarkets and gourmet stores.
Ingredient list
- Beets
- Olive oil
- Salt and black pepper
- Stock or broth:
- Red wine
- Unsalted butter
- Shallots
- Risotto rice: Arborio or Carnaroli rice
- Cheese: asiago or Parmesan
- Fresh parsley
- Goat cheese: for serving
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Can I use pre-cooked beets?
Yes, you can use pre-cooked beets for beet risotto to save time. Simply peel and dice the beets before adding them to the risotto towards the end of cooking. This will allow them to heat through without becoming overcooked and losing their vibrant color.
Can I make risotto without wine?
Absolutely! While wine is traditionally used in risotto to add flavor and acidity, you can omit it if you prefer or if you don't have any on hand. You can substitute with a bit of vegetable or chicken broth to deglaze the pan and add moisture to the rice.
How do I prevent the beet risotto from turning brown?
To prevent the beet risotto from turning brown, it's important to cook the beets separately from the rice and add them towards the end of cooking. This helps preserve their vibrant color. Additionally, using fresh beets and avoiding overcooking them will help maintain their bright hue. In this recipe, the red wine also helps.
Can I make it ahead of time?
While risotto is best enjoyed fresh, you can prepare some components ahead of time to streamline the cooking process. You can precook the beets and store them in the refrigerator until ready to use. However, it's recommended to cook the risotto just before serving to ensure the best texture and flavor.
How to roast and grate beets
A few pointers when baking beets:
- Wash well, dry, and cut stems and leaves (if you don't want to throw them away, just google recipes with beet leaves).
- How long until they're done? It depends on the oven and the size of the beets. For medium beets it's about 45 to 60 minutes. A fork should very easily pierce the beets through the foil.
- Let cool just until you can handle them, and peel off the skin. It comes out way more easily if the beets are still very warm.
Preparing the beets: put raw, unpeeled beets in a large piece of aluminum paper, season with salt and pepper, and gather the foil to make a packet. Prick a few times with a fork without tearing it.
Chopping and grating: half of the beets will be chopped and the other half coarsely grated. This way, the risotto will have different textures. I like this handheld large-holed grater.
Steps for making risotto with beets
- Have ready the simmering stock: if it's not hot when you add it, it will affect how the rice absorbs it.
- Coat the rice in the oil first. This should be done for a minute or two over medium-low heat, stirring quickly and being careful not to brown the rice. You need to warm the grain thoroughly before adding the wine and broth.
- Serve immediately: risotto waits for no-one. This dish takes 20-25 minutes, so make sure family and guests are ready to sit when it's done.
Adding a splash of red wine (or white) is perfect for scraping any browned bits from the bottom.
Start adding hot stock by ½ cupfuls, and stir until it is almost evaporated before adding the next half cup. It's important you don't add too much at a time.
Half of the beets are added at the end, preventing the risotto from turning brown and adding a fresh pop of color.
The final step is called mantecatura and it involves mixing ingredients for a creamy and full-bodied consistency. This is where the butter, cheese and herbs are added and stirred quickly, allowing all the ingredients to bind together.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- What to make with leftover risotto: this dish is not meant to be reheated. It becomes pasty, and the feel is entirely different. Leftover risotto is fantastic for making risotto cakes and arancini (fried risotto balls).
- What can I serve with beet risotto? It pairs well with a variety of proteins such as grilled chicken, seared fish, or roasted vegetables. You can also serve it alongside a simple green salad dressed with a light vinaigrette to balance out the richness of the risotto. Crusty bread or garlic bread makes a delicious accompaniment.
- Rice texture: achieving the perfect texture for the risotto rice can be challenging, as it should be creamy yet still have a slight bite (al dente). To prevent it from becoming too mushy or too firm, be sure to add the broth gradually, stirring frequently, and tasting the rice for doneness as you cook, especially in the last 10 minutes.
- Consistency: risotto is creamy yet not too soupy or dry; this can be challenging for some. Monitor the amount of broth you add and stir the risotto frequently to release the starches from the rice, creating a creamy texture. Adjust the amount of broth as needed and don't add too much at the end, when the rice is not quite done but you know only a few more minutes are needed. Remove immediately from the heat when it's done.
- Mantecatura is the final step when you add the butter and grated cheese. Make sure the pan is removed from the stove first.
Related recipes you might like:
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PrintRoasted Beet Risotto
If you like risotto, you're going to love this rich, creamy and flavorful beet version! The tangy crumbled goat cheese on top is just the final touch. It's ready to serve in 30 minutes, considering you have your beets roasted.
- Total Time: 1 hour 25 minutes
- Yield: 2 main servings
Ingredients
For the beets:
- ¾ pound beets
- 1 tablespoon olive oil
- Salt and black pepper
For the risotto:
- 5 cups broth, approximately
- ½ cup red wine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- â…“ cup minced shallots
- 1 ½ cups Arborio or Carnaroli rice
- 1 cup roasted beets (peeled)
- 3 tablespoons butter (diced)
- â…“ cup grated asiago cheese
- 3 tablespoons chopped fresh parsley
- Freshly grated black pepper
- 2 oz semi-soft goat cheese, for serving
Instructions
For the beets:
- Preheat oven to 350ºF / 180ºC.
- On a large piece of aluminum foil, put washed, unpeeled beets. Drizzle with olive oil, salt and pepper.
- Lift the foil to encase the beets and make a pouch. Prickle a few times with a fork, and bake for 45 to 55 minutes, until they can be easily pierced with a knife. The time depends a lot on the size of the beets. Let cool until you can handle them and peel. The skin comes off more easily when they haven't cooled completely.
For the risotto:
- Dice half of the roasted beets, and grate the other half. Reserve.
- Bring broth to steady, slow simmer in a saucepan.
- Heat butter and oil in a heavy pan over moderate heat. Add shallots, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown it.
- Add the rice and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add red wine and stir until completely absorbed.
- Add ½ cup of broth and all of the beets. Stir well and wait until the liquid is almost absorbed. Then continue adding the simmering broth, ½ cup at a time.
- Stir as needed to prevent sticking.
- The risotto will take about 18 to 20 minutes, and the rice will be tender but still firm.
- Remove the pan from the heat and immediately add the reserved 3 tablespoons butter, asiago cheese, and 2 tablespoons of parsley.
- Stir vigorously to combine with the rice.
- Add black pepper and check for salt; add more if needed.
- Divide equally between the plates, sprinkle some crumbled goat cheese on top, a drizzle of olive oil and a sprinkle of chopped parsley and chives. Serve immediately.
Notes
- Beets: the beets can be roasted ahead and kept in the refrigerator for 2 days in an airtight container or well wrapped.
- Soffrito: I like to use shallots for this recipe, but regular onion also works.
- Stock: I like to have it simmering slowly. Use whatever type of broth or homemade stock you want.
- Salt: the amount of salt in any risotto depends on what type of broth you are using. I find that the broth is enough and don't add any extra salt, just pepper.
- Cheese: Parmesan or asiado are the right cheeses to use in the final stirring of risotto. I like to serve this beet risotto with crumbled goat cheese.
- Rice: use good risotto rice, such as Arborio or Carnaroli. They are starchier and that is essential for a creamy risotto. You can buy risotto rice (Arborio and Carnaroli) online.
- Prep Time: 15 minutes
- Roasting beets: 50 minutes
- Cook Time: 20 minutes
- Category: Main and side dish
- Method: Cooking
- Cuisine: Italian
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