Beet Risotto Healthy Vegetarian Recipe Wellplated Com

As the kid who always got picked last in gym class, I can appreciate a vegetable that many wouldn’t want on their plate. They don’t get the easy acceptance that sweet vegetables like Baked Acorn Squash Slices or Roasted Sweet Potatoes enjoy. In fact, until I tried Roasted Beets (like in this Beet Salad), I myself was not a fan. Still feeling skeptical? Let the creamy textures of rice and loads of Parmesan cheese in this risotto woo you! Creamy, dreamy, and comforting, beet risotto celebrates, rather than shuns, this hearty root vegetable and makes the most of the beets’ wonderful qualities:

Oven roasting draws out the beets’ natural sweetness and earthiness.Their smooth texture blends beautifully with the Arborio rice as it slowly transforms from hard grains into a velvety pot of lusciousness.Finally, the beets’ ruby red hue shines loud and proud. This is beet risotto, and beet risotto will be noticed and adored.

The best part? Beet risotto feels fancy, but I assure you it is simple to make. Meaning, if only for one dinner, beet risotto gives this mis-maligned vegetable its well-deserved moment in the spotlight.

How to Make Beet Risotto

This comforting risotto is a colorful new way to enjoy tender, slow-cooked Arborio rice thanks to the addition of roasted beets and Parmesan cheese. (For another cheesy rice dish, try this Broccoli Rice Casserole.) It’s romantic hue makes it a perfect Valentine’s Day dinner recipe or romantic date night dinner recipe too!

The Ingredients

Beets. While their gorgeous color alone should be enough to get you on Team Beets if you need a little convincing, perhaps the fact that these little gems of nutrition are also packed with fiber, folate, manganese, potassium, iron, and vitamin C will sway you. (If you’re a fan, you’ll LOVE the Beet Salad with Honey Orange Ricotta in The Well Plated Cookbook).Arborio Rice. One of life’s little miracles is this way this Italian short-grain rice slowly releases starch to turn into a pot of creamy goodness when cooked slowly. (This Slow Cooker Risotto with Butternut Squash is another favorite of mine.)

Vegetable Stock. Choose a high-quality stock for the most flavorful creamy beet risotto.

Shallots + Garlic. A solid foundation for any stovetop recipe. Could use yellow onion.White Wine. A dry white wine, like Sauvignon Blanc or Pinot Grigio, are best for risotto.

Parsley. For a dash of color and freshness.Parmesan Cheese. Has a sharpness that contrasts the sweetness of the beets and up the creaminess factor to another level.

The Directions

Storage Tips

To Store. Cooked risotto will keep in an airtight container in the refrigerator for up to 3 days.To Reheat. Rewarm gently on the stovetop or in the microwave, adding vegetable or chicken stock (or in a pinch, water) as needed to prevent the risotto from drying out.To Freeze. You can freeze risotto in an airtight container for up to 2 months. Defrost overnight in the fridge before warming. Note that the texture will change slightly once thawed and reheated, however. If you don’t mind this, go ahead and freeze. Otherwise, I suggest eating leftovers within 3 days.

Recommended Tools to Make this Recipe

Blender. A simple blender (or food processor) is all you need to perfectly puree the tender beets for this recipe.Dutch Oven. This is my favorite everyday Dutch oven for everything from risotto to Red Wine Braised Short Ribs.Saucepan. For keeping the beet-infused stock warm while preparing the beet risotto.

Beets, it’s your time to shine.