Description
This Bloody Beet Risotto Cooked Beetroot is a striking, creamy, and earthy risotto recipe that combines arborio rice, cooked beetroot, and Parmesan for a dramatic and delicious vegetarian dinner. With its vibrant red color, silky texture, and elegant presentation, it’s perfect for dinner parties, fall gatherings, or any time you want to impress with a meatless main dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 250g arborio rice
- 750ml hot vegetable stock
- 2 medium cooked beets (about 200g), peeled and finely chopped or pureed
- 50g grated Parmesan (or vegan alternative)
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- Optional: crème fraîche or plant-based cream, for garnish
- Fresh herbs for serving (parsley, dill, or microgreens)
Instructions
- Sauté aromatics: Heat olive oil in a skillet. Add onion and cook 5 minutes until translucent. Stir in garlic and cook 1 minute.
- Toast rice: Add arborio rice, stirring to coat. Cook 2–3 minutes until edges turn translucent.
- Add broth gradually: Ladle in hot stock a little at a time, stirring until absorbed before adding more. Continue 18–20 minutes until rice is creamy but al dente.
- Add beetroot: Stir in chopped or pureed cooked beetroot. Mix until evenly red and creamy. Add more stock if needed.
- Finish: Stir in Parmesan, balsamic vinegar, salt, and pepper. Let rest 1 minute off heat.
- Serve: Spoon into shallow bowls, garnish with crème fraîche, herbs, and extra Parmesan.
Notes
- Warm broth before adding to rice for even cooking.
- Stir often but gently to release starch without breaking rice.
- Use pureed beets for a smooth texture or diced for chunkier risotto.
- Add a splash of balsamic vinegar or lemon juice to balance sweetness.
- Roasted beets add deeper flavor, while boiled beets create a silkier risotto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Vegetarian Dinner
- Method: Stovetop, Simmer
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Bloody Beet Risotto, Cooked Beetroot Risotto, Beetroot Dinner Recipes, Vegetarian Risotto, Italian Beetroot Recipe, Healthy Beetroot Dinner, Fall Vegetarian Recipes