Beetroot Risotto Recipe

Ingredients for Beetroot Risotto

• 1 medium yellow onion, finely chopped
• 2 tablespoons olive oil
• Arborio Rice
• 1 medium beetroot, pre-cooked and diced (approx. 1 cup diced)
• Vegetable Stock
• Parmesan Cheese
• ½ teaspoon ground cumin
• Freshly ground black pepper to taste
• Sea Salt

How to Make Beetroot Risotto

1. Finely chop 1 medium yellow onion. Gently sauté in 2 tablespoons of olive oil over medium heat until softened, about 5 minutes.
2. Add 1 ½ cups of Arborio rice and toast for 3-4 minutes, stirring constantly, until the grains are translucent around the edges.
3. 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.
4. 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.
5. 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.
6. Serve immediately and garnish with extra Parmesan cheese and fresh parsley (optional).