Beetroot Risotto Recipe
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Cooked Beetroots | 260g |
| Greek Yogurt | 100g |
| Vegetable Broth | 1L |
| Dry White Wine | 30g |
| Shallot | 1 |
| Thyme | 2 sprigs |
| Extra Virgin Olive Oil | 30g |
| Fine Salt | To taste |
Instructions
To prepare this vibrant and delicious Beetroot Risotto, start by making a silky beetroot puree. Place the cooked beetroots into a high container or blending jar, add a ladle of hot vegetable broth, and blend them until you achieve a smooth consistency.
Next, finely chop the shallot into small cubes. In a large pan, heat the extra virgin olive oil over medium heat. Add the shallots and cook for a few minutes, stirring frequently, until they soften and turn golden.
Once the shallot is sautéed, add the Carnaroli rice to the pan, stirring continuously to toast it lightly. This step helps enhance the flavors and ensures a creamy risotto. After about 2 minutes, once the rice has absorbed some of the oil and the shallots, pour in the dry white wine. Allow the alcohol to evaporate and continue stirring to ensure the rice doesn’t stick.
As the wine evaporates, begin adding the hot vegetable broth, one ladle at a time. Let the liquid absorb before adding more. Keep stirring the rice frequently with a wooden spoon to create the creamy texture that makes risotto so comforting.
After about 10 minutes of cooking, when the rice is halfway done, add half of the beetroot puree into the risotto. This will infuse the rice with the beautiful color and earthy flavor of the beets. Stir well and continue cooking, adding more broth until the rice reaches your desired consistency. Season the risotto with salt to taste.
Once the rice is tender but still slightly al dente, your risotto is almost ready. Finely chop the remaining 40g of cooked beetroots into small cubes. Turn off the heat and stir these cubes into the risotto to give a delightful texture contrast.
To serve, spoon the beetroot risotto onto plates, creating a warm, inviting base for your toppings. Add a generous dollop of Greek yogurt on top, using a spoon to create fluffy dollops. Finally, garnish with fresh thyme leaves, which will add a refreshing herbal aroma that complements the richness of the beetroot.
Serve this Beetroot Risotto immediately for a visually striking, hearty, and flavorful dish. The creamy texture, earthy beets, and tangy yogurt create a perfect balance that will delight your guests.
This Beetroot Risotto is a wonderful choice for any occasion. Its unique color and bold flavors make it a standout dish for dinner parties, or simply a comforting meal for a cozy evening at home. The combination of beets and yogurt provides a perfect contrast between sweetness, earthiness, and creaminess, making it a truly unforgettable meal.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 9g |
| Carbohydrates | 55g |
| Fat | 12g |
| Fiber | 5g |
| Sugar | 12g |
| Sodium | 650mg |
Enjoy this healthy, flavorful Beetroot Risotto as a unique twist on a classic Italian dish. Perfect for anyone looking to explore new flavors and vibrant colors in their meals!
