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Bloody Beet Risotto recipes topped with goat cheese, microgreens, dill, pistachios, and balsamic drizzle in a white bowl on a gray stone surface.
Sarah

Vibrant Bloody Beet Risotto: A Stunning Recipe

Sarah shares a recipe for a stunning and delicious Bloody Beet Risotto, a creamy and vibrant dish that transforms humble grains into an elegant feast. This showstopping meal takes about 30-35 minutes to prepare, making it a perfect weeknight marvel or a cozy weekend treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Calories: 429
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups arborio rice
  • 4 cups vegetable broth
  • 1 cup beet juice
  • 1 small beet grated
  • 1/2 cup vegetable broth
  • 1 tbsp apple cider vinegar
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup grated Parmesan cheese or goat cheese
  • 2 tbsp butter
  • Salt and black pepper to taste

Equipment

  • heavy-bottomed pot
  • deep skillet
  • saucepan
  • wooden spoon
  • box grater

Method
 

  1. Warm vegetable broth and beet juice together in a saucepan over low heat. Keeping your liquids warm ensures the rice cooks evenly and absorbs the flavors beautifully.
  2. In a skillet or heavy pot, melt butter. Add onion and garlic, then sauté until softened. This builds a foundational layer of flavor for your risotto.
  3. Stir in arborio rice, toasting for 2–3 minutes until lightly golden. Toasting the rice helps it maintain its shape and gives the final dish a better texture.
  4. Pour in vegetable broth and apple cider vinegar, stirring until absorbed. The vinegar adds a bright, tangy note that balances the earthy beets.
  5. Add warm broth one ladle at a time, stirring until absorbed before adding more. Continue for 18–20 minutes until rice is creamy and tender. This gradual process and constant stirring are key to unlocking the starch from the rice, creating that characteristic creamy texture of Bloody Beet Risotto.
  6. Stir in grated beet for vibrant color and earthy flavor.
  7. Remove from heat and stir in Parmesan or goat cheese. Season with salt and pepper to taste.
  8. Serve hot, topped with extra cheese if desired. A little sprinkle of fresh herbs would also be lovely!

Notes

For a dreamy, creamy risotto, always keep your broth warm, stir consistently (but not obsessively) to release starch, and taste the rice frequently to achieve an ideal al dente stage. Don't rush the process. For extra savory depth, consider tossing a Parmesan rind into your warming broth. A finishing touch of lemon zest just before serving adds unexpected brightness. For ultimate creaminess, take the risotto off the heat, stir in a generous knob of cold butter and a splash of broth, then cover for a minute (the 'mantecare' step).
If your risotto is too mushy, you likely added too much liquid or cooked it too long; pull it off the heat as soon as it's al dente next time. If it's too soupy or dry, adjust your broth accordingly. For risotto that's not creamy enough, ensure you're stirring frequently enough to release the starch.