Name: Beet Risotto Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 medium beets, roasted and blended; 1 ½ cups Arborio rice; 4 cups vegetable broth, warmed; 1 small onion, finely diced; 2 cloves garlic, minced; ½ cup dry white wine; ½ cup Parmesan cheese, freshly grated (optional for vegan version); 2 tbsp olive oil; 2 tbsp unsalted butter (or vegan butter for a plant-based option); Salt and black pepper to taste; Fresh parsley or microgreens for garnish (optional)

JTR

Looking for a dish that’s both visually stunning and deliciously unique? This Beet Risotto is perfect for any occasion that calls for a dramatic and flavorful entrée, especially around Halloween or for a fancy dinner party.

The deep, rich color of the beets creates a striking appearance, while the earthy and slightly sweet flavor pairs wonderfully with the creaminess of the risotto.

It’s a bold take on traditional risotto, making it a fantastic choice if you’re looking to impress guests with something extraordinary.

This creamy and vibrant dish is not only visually stunning and delicious, but it’s also vegan and naturally gluten-free, making it a perfect choice for those with dietary restrictions.

A vibrant beet risotto served on a white plate, topped with fresh herbs and grated cheese, showcasing a rich, deep-red color and creamy texture.

Servings and Yield

This recipe yields 4 generous servings, making it ideal for a small dinner party or a cozy meal with family.

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Beet Risotto Ingredients

2 medium beets, roasted and blended
1 ½ cups Arborio rice
4 cups vegetable broth, warmed
1 small onion, finely diced
2 cloves garlic, minced
½ cup dry white wine
½ cup Parmesan cheese, freshly grated (optional for vegan version)
2 tbsp olive oil
2 tbsp unsalted butter (or vegan butter for a plant-based option)
Salt and black pepper to taste
Fresh parsley or microgreens for garnish (optional)

A beautifully presented beet risotto in a round plate, the rich pink hue of the dish complemented by sprigs of fresh thyme, creating a visually appealing meal.

How to Make Beet Risotto

Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes, or until tender when pierced with a fork. Let them cool, then peel and blend them with ¼ cup of vegetable broth until smooth. Set aside.
Sauté the Aromatics: In a large pan, heat the olive oil and butter over medium heat. Add the diced onion and cook for 5-7 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Toast the Rice: Add the Arborio rice to the pan and cook for 2-3 minutes, stirring constantly to coat the rice in the oil and butter. The rice should start to become slightly translucent around the edges.
Deglaze with Wine: Pour in the white wine and stir continuously until it has evaporated, which should take about 2 minutes.
Add the Broth: Start adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and tender, but still al dente.
Incorporate the Beets: Once the rice is cooked, stir in the blended beet mixture. Cook for another 2-3 minutes to allow the flavors to meld together.
Finish the Risotto: Stir in the grated Parmesan (if using), and season with salt and pepper to taste. Remove from heat and let the risotto sit for a couple of minutes before serving.
Garnish and Serve: Serve the risotto in shallow bowls, garnished with fresh parsley or microgreens for an extra pop of color and freshness.

A close-up of beet risotto, garnished with cheese and fresh herbs, highlighting the striking deep-red color and the creamy consistency of the rice.

Tips and Notes

Substitutions: For a vegan version, replace the butter with vegan butter and use a vegan Parmesan alternative or nutritional yeast.
Make Ahead: You can roast the beets ahead of time and store them in the refrigerator for up to 2 days before making the risotto.
Wine Substitution: If you prefer to skip the wine, replace it with an extra half cup of vegetable broth and a teaspoon of lemon juice for a touch of acidity.
Pairing Suggestions: This Beet Risotto pairs well with a simple green salad and a crisp white wine like Sauvignon Blanc. For a more substantial meal, serve it alongside baked chicken or grilled tofu for a plant-based option.

This dish’s rich color and flavor make it a perfect centerpiece for any Halloween-themed dinner or a special occasion where you want to make a statement.

The creamy texture and bold flavors will leave your guests asking for seconds!

Try It Out!

Don’t just take my word for it – give this Beet Risotto a try and let us know how it turns out!

4 servings

Beet Risotto Recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Beet Risotto is the perfect balance of creamy Arborio rice and roasted beets. The bold color and earthy flavor make it a standout dish, great for dinner parties or a cozy night at home. It's easy to prepare, vegan and gluten-free, yet impressive enough to serve for any special occasion.

Ingredients

2 medium beets, roasted and blended
1 ½ cups Arborio rice
4 cups vegetable broth, warmed
1 small onion, finely diced
2 cloves garlic, minced
½ cup dry white wine
½ cup Parmesan cheese, freshly grated (optional for vegan version)
2 tbsp olive oil
2 tbsp unsalted butter (or vegan butter for a plant-based option)
Salt and black pepper to taste
Fresh parsley or microgreens for garnish (optional)

Instructions

Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes, or until tender when pierced with a fork. Let them cool, then peel and blend them with ¼ cup of vegetable broth until smooth. Set aside.
Sauté the Aromatics: In a large pan, heat the olive oil and butter over medium heat. Add the diced onion and cook for 5-7 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Toast the Rice: Add the Arborio rice to the pan and cook for 2-3 minutes, stirring constantly to coat the rice in the oil and butter. The rice should start to become slightly translucent around the edges.
Deglaze with Wine: Pour in the white wine and stir continuously until it has evaporated, which should take about 2 minutes.
Add the Broth: Start adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and tender, but still al dente.
Incorporate the Beets: Once the rice is cooked, stir in the blended beet mixture. Cook for another 2-3 minutes to allow the flavors to meld together.
Finish the Risotto: Stir in the grated Parmesan (if using), and season with salt and pepper to taste. Remove from heat and let the risotto sit for a couple of minutes before serving.
Garnish and Serve: Serve the risotto in shallow bowls, garnished with fresh parsley or microgreens for an extra pop of color and freshness.

Notes

Substitutions: For a vegan version, replace the butter with vegan butter and use a vegan Parmesan alternative or nutritional yeast.
Make Ahead: You can roast the beets ahead of time and store them in the refrigerator for up to 2 days before making the risotto.
Wine Substitution: If you prefer to skip the wine, replace it with an extra half cup of vegetable broth and a teaspoon of lemon juice for a touch of acidity.
Pairing Suggestions: This Bloody Beet Risotto pairs well with a simple green salad and a crisp white wine like Sauvignon Blanc. For a more substantial meal, serve it alongside roasted chicken or grilled tofu for a plant-based option.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 313Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 26mgSodium 1060mgCarbohydrates 30gFiber 1gSugar 4gProtein 7g