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Beet Risotto
Beet Risotto
0 Reviews
From: EatingWell Magazine, March/April 2018
Beet juice gives this classic Italian vegetarian risotto recipe a gorgeous (millennial) pink hue. Look for bottled beet juice with other juices at well-stocked supermarkets or juice some of your own. Just be sure to wear gloves!
- By: Betsy Andrews
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups water
- 4 tablespoons unsalted butter ( ½ stick)
- 2 cups carnaroli rice (see Tips) or arborio rice
- ½ teaspoon salt, divided
- 1 cup dry white wine
- 1 cup beet juice
- ¾ cup grated Grana Padano cheese, plus more for garnish
- ½ teaspoon sherry vinegar
Preparation
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Prep
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Ready In
- Bring water to a simmer in a medium saucepan.
- Melt butter in a large skillet over medium heat. Add rice and ¼ teaspoon salt. Cook, stirring occasionally, until the edges of the rice are transparent, 3 to 4 minutes. Add wine, reduce heat to medium-low and cook, stirring, until it has evaporated, 2 to 3 minutes.
- Add a ladleful of the simmering water to the rice and cook, stirring frequently, until most of the water is absorbed, about 3 minutes. Continue to cook, adding water by the ladleful and stirring frequently after each addition, until most of the water is absorbed, 12 to 18 minutes.
- Add beet juice to the rice. Adjust the heat to maintain a simmer and cook, stirring frequently, until most of the liquid is absorbed and the rice is creamy and just tender, 6 to 8 minutes. Remove from heat and add Grana Padano, vinegar and the remaining ¼ teaspoon salt. Serve with more cheese, if desired.
- Tips: Carnaroli rice, a short-grained Italian rice, gives risotto its characteristic creamy texture. Find it at Italian markets or well-stocked grocery stores.
- Serving size: 1 cup
- Per serving: 356 calories; 10 g fat(6 g sat); 1 g fiber; 54 g carbohydrates; 7 g protein; 1 mcg folate; 29 mg cholesterol; 0 g sugars; 0 g added sugars; 334 IU vitamin A; 1 mg vitamin C; 123 mg calcium; 1 mg iron; 461 mg sodium; 145 mg potassium
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, ½ high-fat protein, 1½ fat
