A vibrant and creamy beet risotto with a touch of fresh herbs for an elevated dining experience.
Preheat the oven to 400°F (200°C).
Preheating ensures even cooking for roasted ingredients.
Wrap the beets in foil and roast them in the oven for 45 minutes or until tender. Once cooled, peel and dice them.
Roasting enhances the natural sweetness of the beets.
In a medium pot, warm the vegetable broth over low heat.
Warm broth helps maintain the cooking temperature of the risotto.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened.
Stir frequently to prevent burning.
Add the Arborio rice to the skillet, stirring to coat with the oil. Toast for 2 minutes.
Toasting the rice adds a nutty flavor to the dish.
Pour in the white wine, stirring until absorbed.
Use a dry wine for a balanced flavor.
Begin adding the warm broth, one ladle at a time, stirring constantly until absorbed before adding more. Repeat until the rice is cooked and creamy.
Constant stirring releases the rice's starch, creating a creamy texture.
Stir in the roasted beets, parsley, and Parmesan cheese. Season with salt and pepper to taste.
Add the cheese off the heat to prevent clumping.
Serve the risotto warm, garnished with additional parsley if desired.
Serve immediately for the best texture and flavor.
