Roasted Beet Risotto Recipe – With a color to impress anyone this risotto is filled with the earthy taste of roasted beets but not with all the calories and fat of traditional recipes!
Do you sometimes have days on which you just want to stay in bed with the covers pulled over your head?
That’s the kind of day I’m having today.
I know I should get up and do some cleaning, a bit of laundry and oh well, the living room could really use some tidying up.
But I just can’t seem to motivate myself enough to do it.
The only thing I can motivate myself for is this risotto.
I quite seriously could eat an entire pot full of it.
There’s something about the flavor of roasted beets mingling with sharp pecorino cheese that just gets me every single time.
I mean in all honesty, who could resist any kind of naturally pink colored food? I get all giddy over it!
Now I know a lot of people are scared of making risotto. I get it. I really do.
I have had many risotto failures in my life.
Number one of my risotto fails: The rice just didn’t soften up.
Really, I left it on the stove for nearly an hour. And I kept stirring, adding broth, giving it all my love.
And the rice still refused to cook. Argh, how annoying!
But I did eventually figure out what went wrong: You know how you need to slightly fry the rice with your onions until it runs translucent?
Yeah, mine wasn’t translucent anymore, it was toasted. Browned.
Not willing to be cooked anymore.
So guys, don’t fry your rice until it basically turns into Rice Krispies. It’s usually a bad idea.
What else have I done to poor risotto you ask?
Well, probably pretty much anything I wasn’t supposed to.
Burnt onions? Check! (Hint: remove and start over.
Don’t just assume the onion will magically unburn itself because of your fantastic stirring skills.
Why hasn’t anyone ever told me?) Totally overcooked the whole thing until it was basically a risotto purée? Check!
Used the wrong kind of rice? Check!
I could probably go on forever.
But hey, I eventually figured out that it’s not even that hard to make a good risotto – if you follow just a few basic rules!
For starters, you have to use the right kind of rice.
It’s an absolute must! Don’t burn your onions. Or your rice. Stir frequently. Never let it dry out.
Cook until still slightly al dente. Add butter and cheese, leave to rest covered for a few minutes, stir, done!
And never, ever leave it unattended!
You will need to sacrifice 30 minutes of your day just to make dinner but oh my, will it be worth your time!
And just on a side note: There is much less butter and cheese in this recipe than in traditional versions.
Stirring the rice often releases starch, making the dish really creamy even without all the fat added!
Right, chit chat’s over. There’s still some risotto left in my pot and it’s calling my name!
And after, oh well. I guess I will just have to get started on that pile of laundry!
Roasted Beet Risotto Recipe
- 4 medium beets peeled and cubed
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- Pinch of salt
- 1/2 tablespoon olive oil
- 1 onion chopped
- 1 clove garlic minced
- 1 sprig of thyme
- 1 cup risotto rice
- 1/3 cup red cooking wine
- 3 cups low-sodium chicken or vegetable broth
- 1/3 cup grated pecorino cheese
- 1 tablespoon butter
To make the roasted beets:
- Preheat the oven to 400°F. Line a baking tray with parchment paper.
- In a large bowl combine the cubed beets with the oil, vinegar and salt. Spread on the baking tray and bake for 45 minutes, stirring once after about 20 minutes.
To make the risotto:
- In a small saucepan warm the broth over medium heat.
- In a pot or a deep skillet heat the oil over medium heat. Add the onion and garlic and gently fry without adding color. After 2-3 minutes add the thyme together with the rice. Keep stirring until the rice turns translucent, about 2 minutes.
- Deglaze with the red wine. As soon as the liquid has cooked out add broth until the rice is covered.
- Let the risotto cook over medium heat stirring frequently. Let the rice absorb almost all of the liquid before adding more.
- With the last bit of broth add 2/3 of the roasted beets to the risotto. Once the rice is done add the cheese and butter. Take off the heat, cover and let sit for 5 minutes. Remove the sprig of thyme, stir and serve immediately topped with the remaining beets.