OverviewCals/servingServings2714 Prep timeCook timeTotal time10 mins25 mins35 minsThe classic risotto has a new dimension. This time, it’s healthier and it’s red. Yes, it’s made with beets. Super creamy, super healthy, and super easy to make. Everyone can make with just 30 minutes of your time, you will enjoy the creamiest risotto you will ever want to try. The magic happens when you pour that chicken broth in the saucy rice and bum! Magic happens, the creamiest sauce develops. You can make it with beet, with carrots, or just plain as the classic recipe. IngredientsBeet Risotto3 beets, scrubbed, ends removed4 cups low sodium chicken broth or vegetable broth1 tbsp. light butter¼ cup minced shallots or onions1 garlic clove, minced1 cup uncooked arborio rice¼ cup (1/2 ounce) grated Parmesan cheese½ tsp. sea saltFresh ground black pepperDirectionsBeet Risotto Peel the beets and grate them finely. In a 2 to 3 quart saucepan, heat the broth until it is barely simmering. Do not boil. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and cook for a few minutes, until shallots are tender, stirring frequently. Add the rice and cook and stir for 1 minute. Keep rice at a simmer and add ½ cup broth. Stir vigorously and constantly until liquid is absorbed. Add another ½ cup broth and stir vigorously for a minute then stir very frequently until broth is absorbed. Repeat adding ½ cup broth and stirring very frequently until rice is just tender. The rice should be creamy but not mushy. Stir in beets and heat until warm. Turn off the heat and add Parmesan cheese, sea salt, and pepper. If risotto is too thick, add a little broth or water. Serve immediately. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.