Red beet risotto as a warming winter recipe for cold days and cosy family kitchen
Winter Recipe

Red beet risotto

Red beets and risotto rice cook creamy with onion and hot broth before Parmesan, balsamico and thyme round off the rice. Incubate the broth in portions and dice the beet finely or partly puree the beetroot so that colour and bite are balanced. Goat cheese fits instead of Parmesan, giving walnuts when serving crunch.

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Total time 45 min
Calories 540 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Prepare red beet risotto properly

Add the broth in portions and dice the beetroot finely or partly puree so that colour and bite are balanced. Cook beetroot and risotto rice creamy with onion and hot broth before parmesan, balsamico and thyme round off the rice. Goat cheese fits instead of parmesan, add walnuts while serving crunchy.

Vegetarian Dinners Lunch One-Pot Recipes Dinner

Recipe

Red beet risotto

Red beets and risotto rice cook creamy with onion and hot broth before parmesan, balsamico and thyme round off the rice. Add the broth in portions and dice the beet finely or partly puree the beet so that colour and bite are balanced.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Cut the pre-cooked beet into small cubes, dice the onion finely and rub the Parmesan. Keep the vegetable broth hot in a second pot and use an insensitive cutting board because of the strong colour.

  2. 2

    Prepare

    Red beets and risotto rice cook creamy with onion and hot broth before parmesan, balsamic and thyme round off the rice.

  3. 3

    Check for doneness

    Add the broth in portions and dice the beet finely or partly puree the beet so that the colour and bite are balanced.

  4. 4

    Serving

    Remove the risotto from the stove and stir in Parmesan as well as a small slice of olive oil. Place some red and beet cubes in contrast and serve immediately as long as the grains still have bite.

Kitchen know-how

Tips for Red beet risotto

Important for Red Bet Risotto

Add the broth in portions and dice the beet finely or partly puree the beet so that the colour and bite are balanced.

Variations

How to adapt this recipe

Goat cheese fits instead of Parmesan, walnuts give when serving crunch.

Nutrition per serving

540kcal
68.0 gCarbohydrates
16.0 gProtein
20.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Red beet risotto

Weigh the risotto rice, prepare the beetroot and prepare the onion separately. Start the main cooking process for the beetroot risotto only afterwards.

Add the broth in portions and dice the beet finely or partly puree the beet so that the colour and bite are balanced.

Keep in mind when reheating: insert broth in portions and dice the beetroot finely or partially puree it so that colour and bite are balanced. Only heat the remaining pieces once completely.

Goat cheese fits instead of Parmesan, walnuts give when serving crunch.

Keep cooking

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