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Beet Risotto

Nathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
10 mins
Servings:
2-4
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(22)

Chef notes

People are usually accustomed to having a buttery, cheesy, rich risotto. This is a different play on risotto with an earthy, sweet, vegetal layer. Plus, the shaved yellow beets add a pop of color to the plate.

Technique tip: Keep working the starch by continuously moving the risotto in the pot. Also, add a little more water in the beginning to avoid drying out. This will help you build the starch while you move it.

Ingredients

  • 4 cups vegetable stock
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup small onion, diced
  • 1 tablespoon salt
  • cups Arborio rice
  • 1/2 cup red wine
  • 1/4 cup diced roasted red beets
  • 1 tablespoon butter
  • 2 baby yellow beets, raw

Preparation

1.

Heat vegetable stock in a pot and hold at a simmer.

2.

Add olive oil to a heated risotto pot (a typical pot or wide pan will work well). Add onion and season with salt. Cook on low heat until tender.

3.

Add Arborio rice and cook with onions for 2 minutes, stirring.

4.

Add red wine on high heat and stir constantly to start working the starch.

5.

Add a ladleful of vegetable broth and stir constantly. Season lightly with salt.

6.

Continue adding a ladleful of vegetable stock at a time to the risotto. Stir constantly,until the rice is about 80% cooked.

7.

Before finishing, fold in the diced beets, then add butter to finish.

8.

Shave raw yellow beets as thinly as possible on a mandolin (use a peeler if you don'thave on hand) and top the risotto to finish.