Beet risotto is a quick and easy first course to prepare.
Colorful and with a delicate taste, it is perfect as a first course for Valentine’s Day.
Often the red beet is not liked, but I like it a lot, I use it often and in all kinds of recipes!
This time I decided to make a risotto with it that is perfect for a romantic dinner to share with your other half on Valentine’s Day.
Don’t let the classic earthy taste and smell of the beets scare you off, in this risotto they will completely disappear making way for an incredibly delicious treat!
Lately I prefer not to use onions or shallots to sauté before roasting the rice and I must say that the result is much better in terms of taste and lightness.
Check out my other vegan, vegetarian and healthy recipes.
Want to discover this recipe in another language?
Here’s a loving Risotto alla barbabietola on my Italian blog.
Ingredients to Beet Risotto
Tools to Beet Risotto
Steps to Beet Risotto
▪ Cut the beets into slices and with the 2 plus degrees create hearts with a small pastry cup.
▪ Put the rest of the beets in the food processor with a little stock and chop until you have a creamy consistency tending to liquid.
▪ Put the pan on the stove on medium power and toast the rice for a few minutes with a drizzle of extra virgin olive oil.
▪ Add a ladle of broth and stir with a wooden spoon.
▪ When all the liquid is absorbed, add another ladle of broth.
▪ Continue in this manner for 10 minutes.
▪ Add 1/2 of the beets and continue cooking, stirring and adding broth as needed.
▪ Add 1/2 of the beets and continue cooking, stirring and adding broth if necessary.
▪ Sauté with a drizzle of extra virgin olive oil.
▪ Plate the risotto.
▪ On top pour a teaspoon of soy yogurt and place the beet hearts you prepared earlier.
▪ Beet Risotto is ready!
▪ Enjoy!
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Varied doses for servings