A step-by-step recipe to make beetroot risotto at home
Beetroot risotto, a vegetarian and eggless Italian dish, offers a vibrant splash of color to the table. It's traditionally made with Arborio rice, which turns creamy as it slowly absorbs liquid. The inclusion of beetroot not only provides a stunning hue but also imparts a sweet, earthy taste. Adapting over time, this dish now caters to various dietary preferences. Let's begin cooking!
Gather the following ingredients
To prepare beetroot risotto, you will need one cup of Arborio rice, two medium-sized beetroots (peeled and grated), one large onion (finely chopped), two cloves of garlic (minced), four cups of vegetable broth (keep warm), one tablespoon of olive oil, half a cup of freshly grated Parmesan cheese (optional for vegans), salt and pepper to taste, and fresh thyme for garnish.
Preparing the beetroot
Begin by preparing your beetroots since they will be the star ingredient. Peel and grate them until you have about two cups of grated beetroot. This process not only releases their natural juices but also ensures they will cook evenly throughout the risotto. Set aside the grated beetroot as you move on to sauteing your base flavors.
Sauteing base flavors
In a large pan or skillet, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic to the pan. Saute until they become translucent and fragrant; this should take about three minutes. It's important not to let them brown as it could alter the delicate flavors of your risotto.
Adding rice and beetroot
Add one cup of Arborio rice to the pan, stirring with the sauteed onion and garlic. Cook for two minutes until rice edges start to look translucent. Then, fold in the grated beetroot. Introduce a ladleful of warm vegetable broth, which begins the rice's slow cooking process, crucial for releasing starches and achieving a creamy consistency.
Cooking risotto perfectly
Continue adding broth one ladle at a time while stirring frequently after each addition until it's absorbed by the rice before adding more. This process should take about 18-20 minutes; you're aiming for rice that's tender yet firm to bite with a creamy consistency overall. Season with salt and pepper according to taste during this step.
