Ingredients for Beetroot Risotto
- 1 medium onion
- 2 tablespoons olive oil
- 1 1/2 cups Arborio rice
- 1 cup cooked beetroot, diced
- 4 cups hot vegetable stock
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground cumin
- fresh ground black pepper to taste
- salt to taste
- fresh parsley for garnish (optional)
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How to Make Beetroot Risotto
- Finely chop 1 medium yellow onion. Gently sauté in 2 tablespoons of olive oil over medium heat until softened, about 5 minutes.
- Add 1 ½ cups of Arborio rice and toast for 3-4 minutes, stirring constantly, until the grains are translucent around the edges.
- Add 1 cup of pre-cooked and diced beetroot (about 1 medium beetroot, roasted or boiled). Pour in 1 cup of hot vegetable stock, stirring continuously.
- Reduce heat to low. Continue adding the remaining 3 cups of hot vegetable stock, one ladleful at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20-25 minutes. The rice should be creamy and al dente.
- Stir in ½ cup grated Parmesan cheese (optional). Season generously with salt, freshly ground black pepper, and ½ teaspoon ground cumin. Taste and adjust seasoning as needed.
- Serve immediately and garnish with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
41g
Fat
22g
Carbs
34g
