Beetroot Risotto

Transform your dinner table with the vibrant elegance of Beetroot Risotto, a creamy and colorful dish that’s as visually stunning as it is delicious. This Italian-inspired recipe showcases earthy grated beetroot, which lends the risotto its signature ruby-red hue, perfectly balanced by the nutty richness of Parmesan cheese and the aromatic freshness of thyme. Cooked to creamy perfection using Arborio rice and a touch of dry white wine, this dish layers flavor with every ladleful of warm broth. Finished with a bright squeeze of lemon juice, Beetroot Risotto is the ideal choice for impressing guests or treating yourself to a gourmet meal at home. Perfect for vegetarians (when using vegetable broth) or anyone seeking a nutrient-packed twist on a classic risotto.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cup Dry white wine
• 4 cups Chicken or vegetable broth
• 1.5 cups Cooked beetroot, grated
• 0.5 cup Parmesan cheese, grated
• 1 tablespoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the broth in a medium saucepan and keep warm over low heat.

Step 2

In a large saucepan, heat olive oil and half the butter over medium heat.

Step 3

Add the chopped onion and cook until translucent, about 4-5 minutes.

Step 4

Stir in the minced garlic and cook for another minute.

Step 5

Add the Arborio rice to the pan, stirring to coat the grains with the oil mixture. Toast the rice for about 2 minutes.

Step 6

Pour in the white wine and cook, stirring constantly, until the wine is absorbed.

Step 7

Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.

Step 8

After about 15 minutes, stir in the grated beetroot, continuing to add broth and stir until the rice is creamy and cooked al dente, about 18-20 minutes total.

Step 9

Remove the pan from heat and stir in the remaining butter, Parmesan cheese, thyme leaves, salt, pepper, and lemon juice.

Step 10

Adjust seasoning to taste and serve immediately in warm bowls, garnished with additional Parmesan and thyme if desired.

Nutrition Facts

Serving size	1913.9 grams (1913.9g)

Amount per serving	% Daily Value*
Calories	1354

Total Fat 67.70g	87%
Saturated Fat 27.10g	136%
Polyunsaturated Fat 2.70g
Cholesterol 102mg	34%
Sodium 6731mg	293%
Total Carbohydrate 136.30g	50%
Dietary Fiber 12.20g	44%
Total Sugars 29.50g
Protein 36.40g	73%

Vitamin D 0IU	0%
Calcium 619mg	48%
Iron 5mg	26%
Potassium 1488mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 11.2%

Carbs: 41.9%