Description
A vibrant, earthy Bloody Beet Risotto made with roasted beets, creamy Arborio rice, and tangy goat cheese. Perfect for a romantic dinner or elegant vegetarian meal.
Ingredients
2 medium beets, roasted and pureed
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, warmed
1/2 cup grated Parmesan cheese
2 ounces goat cheese, crumbled
Salt and black pepper, to taste
Fresh thyme leaves, for garnish
Instructions
1. Roast the beets at 400°F (200°C) for 35–40 minutes until tender, then peel and puree them.
2. In a large saucepan, heat olive oil and butter over medium heat. Add onion and cook until translucent.
3. Add garlic and Arborio rice, stirring for 1–2 minutes until lightly toasted.
4. Pour in the white wine and stir until mostly absorbed.
5. Add warm vegetable broth, one ladle at a time, stirring constantly and allowing liquid to absorb before adding more.
6. Continue for 18–20 minutes, until rice is creamy and al dente.
7. Stir in the beet puree, Parmesan, and half of the goat cheese. Season with salt and pepper.
8. Serve hot, topped with remaining goat cheese and fresh thyme.
Notes
For a vegan version, replace butter and cheeses with plant-based alternatives.
Use roasted golden beets for a milder flavor and golden hue.
Serve with a side of arugula salad for a perfect color and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7
- Sodium: 580
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 9
- Cholesterol: 20
Keywords: beet risotto, vegetarian risotto, creamy beet rice, goat cheese risotto, elegant dinner recipe