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!

Betsy Andrews
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Ingredients

Directions

  • Bring water to a simmer in a medium saucepan.

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  • Melt butter in a large skillet over medium heat. Add rice and 1/4 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 1/4 teaspoon salt. Serve with more cheese, if desired.

Tips

Tips: Carnaroli rice, a short-grained Italian rice, gives risotto its characteristic creamy texture. Find it at Italian markets or well-stocked grocery stores.

Nutrition Facts

356 calories; 10.5 g total fat; 29 mg cholesterol; 461 mg sodium. 53.6 g carbohydrates; 7.4 g protein; Full Nutrition

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