Nut-Free Beetroot Risotto

Elevate your dinner table with this vibrant and creamy Nut-Free Beetroot Risotto. Combining the earthiness of freshly grated beetroot with the luxurious creaminess of arborio rice, this dish delivers bold flavors and a striking ruby-red hue that’s sure to impress. Perfectly balanced with a splash of white wine, a hint of lemon zest, and the savory richness of parmesan cheese, this vegetarian recipe is both indulgent and comforting. Fresh dill adds a pop of herby brightness, while the gradual addition of warm vegetable broth ensures the risotto achieves its signature velvety texture. Ready in under an hour, this nut-free, family-friendly meal is ideal for a cozy weeknight dinner or an elegant dinner party. Serve it piping hot with extra parmesan and dill for a stunning presentation!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium-sized beetroot
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion
• 2 cloves garlic
• 1.5 cups arborio rice
• 0.5 cup white wine
• 4 cups vegetable broth
• 0.75 cup parmesan cheese
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and grate the beetroots using a box grater or a food processor.

Step 2

In a medium saucepan, heat the vegetable broth over low heat and keep it warm.

Step 3

In a large pan, heat the olive oil and one tablespoon of butter over medium heat.

Step 4

Finely chop the onion and garlic. Add them to the pan and cook until softened, about 5 minutes.

Step 5

Increase the heat to medium-high, add the grated beetroot, and cook for another 3-4 minutes.

Step 6

Stir in the arborio rice, ensuring each grain is coated with the oil and butter mixture, for about 2 minutes.

Step 7

Pour in the white wine and stir until all the liquid has evaporated.

Step 8

Start adding the warm vegetable broth one ladle at a time, stirring continuously until it is absorbed before adding another ladle. This process will take about 15-20 minutes.

Step 9

Once the rice is cooked to al dente and creamy, remove the pan from the heat.

Step 10

Stir in the remaining butter and the parmesan cheese until well combined.

Step 11

Add the lemon zest, chopped fresh dill, salt, and black pepper. Stir to combine.

Step 12

Check seasoning and adjust salt and pepper if needed.

Step 13

Serve hot, garnished with extra dill or parmesan if desired.

Nutrition Facts

Serving size	1890.3 grams (1890.3g)

Amount per serving	% Daily Value*
Calories	1782

Total Fat 82.40g	106%
Saturated Fat 32.60g	163%
Polyunsaturated Fat 6.20g
Cholesterol 133mg	44%
Sodium 5427mg	236%
Total Carbohydrate 190.40g	69%
Dietary Fiber 20.10g	72%
Total Sugars 39.30g
Protein 54.70g	109%

Vitamin D 5IU	23%
Calcium 944mg	73%
Iron 9mg	47%
Potassium 2968mg	63%

*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: 43.1%

Protein: 12.7%

Carbs: 44.2%