Beetroot Risotto

Master the art of risotto with our delicious Beetroot Risotto recipe. Featuring a combination of beets, goat cheese, Arborio rice, and toasted hazelnuts, this dish offers a unique twist on traditional risotto recipes, providing a truly decadent and well-balanced end product. 

Our Stainless Steel Risotto Pot is the ideal piece of cookware for this recipe and comes equipped with a rounded bottom and flared sides that should simplify stirring. After all, the key to preparing the perfect risotto ultimately lies in the way it is stirred. This piece of cookware is also crafted to expose the rice to a consistent heat source, offering even heat distribution across the risotto. 

Our Beetroot Risotto can quickly emerge as a staple in your household, offering a healthy meal for the whole family. This recipe takes just over an hour to prepare, serving between four and six portions at a time. Finish this dish by adding dollops of goat cheese, chopped chives, and toasted hazelnuts for additional flavor! Here are all the ingredients you need and the steps to follow before tackling this recipe. 

Preheat the oven to 350˚F/180˚C. Peel and trim the beets. Cut into thick slices, toss with olive oil, and place on a baking sheet lined with
parchment paper. Roast for 1 hour or until soft.

Heat the chicken broth in a Saucier Pan and keep warm on the stove. In the Risotto Pot, heat the olive oil, add the shallots, cover and cook on medium heat for 3 to 4 minutes. Uncover, add
the garlic and stir for about a minute. Add the rice and turn up the heat. With the Revolution® Spatula Spoon, stir continuously in a clockwise motion. Adjust the heat so the rice doesn’t brown at any point. After a couple of minutes, add the white wine and continue stirring. Let the wine evaporate completely.

Add the first ladleful of warm broth. Let it simmer while you stir. Keep adding broth, allowing each ladleful to fully absorb before adding more. Continue adding broth gradually until the rice is soft, with a slight bite. This should take about 15 minutes.

Remove the beets from the oven. Once they have cooled slightly, purée them. Stir the freshly grated Parmesan and the beetroot purée into
the risotto. Taste and adjust seasoning. Serve with dollops of soft goat cheese, toasted hazelnuts and chopped chives.