Risotto sounds like an intimidating dish to make. But, it’s surprisingly easy. It takes some time and attention, but otherwise it is a simple dish to make. Golden beets give a traditional risotto a fun twist.
Five years ago I was not a beet fan. But then, I started making beet pastas. This golden beet risotto has a similar energy as the beet pasta. Golden beets also have a milder beet flavor that the more common red beets. So, if you have a family member, friend, or roommate that isn’t a fan of beets, golden beets are a great introduction.
This recipe calls for 2 medium sized golden beets. One will be roasted in the oven for a garnish on top, the other is going to be finely diced and incorporated into the risotto. So, if you don’t want the garnish beet, then feel free to leave it out, or finely dice it too and add it to the risotto.
Like I mentioned earlier, risotto takes some time and attention. This is not a recipe you can check your email during. It requires near constant stirring and attention. But, the constant stirring also helps release the starches of the rice for a creamier risotto.
A tip if you have leftover golden beet risotto, the next day, roll it into little balls, bread them and fry them up. Then you’ll have aroncinni!
Golden Beet Risotto
- 2 golden beets
- 1 shallot (or 1/2 a small onion)
- 1 tbsp olive oil
- 1 cup arborio rice
- 1/2 cup white wine
- 3-4 cups vegetable broth
- 2 tbsp butter
- 1/2 cup parmesan cheese
- Preheat oven to 400 degrees and peel both of the beets.
- Wrap one of the beets in aluminum foil with olive oil, salt, and pepper, and roast in the oven until tender.
- Heat the vegetable stock in a pot.
- Heat a skillet over medium heat with 1 tbsp of olive oil.
- Finely dice the shallot (or onion) and the other beet.
- Saute the onion and beet in the skillet until they begin to soften. Seasoning with salt and pepper.
- When the beet and onion have softened, add the rice to the skillet. Toast the rice for a few minutes.
- Once the rice has toasted slightly, deglaze the pan by adding the white wine.
- Once the wine has been soaked up by the rice, begin ladling in the warm stock a ladle or two at a time. Stir constantly. Don't add any more stock until the rice has soaked up the previous ladle's stock. You will do this for about 20 minutes. The rice should be al dente and creamy from all of its starch being released.
- Season with salt and pepper to taste, add the butter and parmesan cheese to finish the risotto.
- Cut the roasted beet into wedges and use to garnish the risotto.