Oh how I love the bright color of this beet risotto! After trying beet risotto at my favorite restaurant in Downtown Denver , Watercourse, I determined to make it at home. I have made risotto before with other varieties such as mushroom but never attempted to do beet. Making risotto takes time, you have to gradually add liquid and consistently stir loosely until reaching a creamy and smooth texture yet still keep grain separated. So I made this and it was creamy an yummy. The risotto color is so beautiful and pleasant to the eye. I personally think mine looks a lot better than from the restaurant 🙂 the flavor is not identical but I prefer clean flavor with minimal ingredients and let the rice and the beet shine! Considering its color, I think this dish would be perfect for special occasion like valentine’s day or christmas, a fancy dish that you will enjoy!
3 medium beets
4 cups vegetable stock
1 small onion, finely chopped
2 tablespoons Earth Balance
2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped walnut
1/2 cup Daiya Mozzarella Cheese
microgreen (optional, for garnish)
- Preheat oven to 375ºF.
- Cut the green part of the beet out and place the beets in the aluminum foil. Drizzle with some olive oil and season with salt and pepper. Fold the foil to cover the beets and roast in the preheat oven for about 45 minutes.
- When the beets are done and cool down, rub the skin off with paper towel. Chop the beets into small pieces and set aside.
- In a large pot, bring vegetable stock to a boil then reduce heat to low to keep warm.
- In another saucepan, heat Earth Balance over medium-hight heat. Add the onions and sad saute until tender.
- Add the arborio rice and stir constantly to coat each grain in a film of fat for about 2-3 minutes ( rice will be translucent from outside and white in the middle)
- Add dry white wine and cook until the liquid has absorbed.
- Ladle about a cup of the stock into the saucepan with rice and bring it up to a bubble, stirring constantly. Simmer the mixture, stirring frequently, until all the liquid is absorbed. Repeat this process until the last cup of stock.
- Add in the chopped beet, walnut and the rest of the stock and cook an additional 4-5 minutes, until the rice is al dente. Season with salt and freshly ground black pepper and stir in Daiya Mozzarella Cheese.
The risotto looks best with bright green garnish as you eat with your eye first. I didn’t have anything on the day I made this so I spared some of baby beet leaf to garnish. I think it works just fine. But if you are making this for a party, micro green would be a great choice. The risotto is creamy and can be a lit heavy, the best way to enjoy is to eat with fresh salad of your choice with light dressing. Hope you enjoy!