This creamy beetroot risotto has a gorgeous red hue and is very easy to make. It works great as a quick dish for weekdays but it can also be a beautiful side dish for your next dinner party.
We’re not vegetarian (and certainly not vegan). However, we do believe that it’s a good idea to eat meat in moderation. Besides, if food is as flavorsome as this beetroot risotto, there’s no need to add it “just because”. (This dish is also gluten-free. Just adding that for the people who are interesting in that sort of stuff. I’m not an expert on that particular subject, it’s just what I’ve read.)
Beetroots are of course known for their color. The red pigments they contain are called betalains. Besides their signature color, they also give beets their super food status. Apparently, beetroots can cure anything from heart disease, to diabetes and dementia. And possibly smelly feet as well… In any case, they give this creamy risotto a stunning red color.
Normally, cooking with beetroots is a very messy affair. Beetroots are, after all, full of beetroot juice. Which leaves very big stains. The great thing about this recipe, is that you hardly have to handle the beets. This way the risk of stains is very low. No need for peeling or grating. Just remove the leaves and chop them up in a foodprocessor or blender.
Cooking this dish in general is actually pretty easy. I know the traditional way of cooking risotto is by adding hot stock one ladle at a time, while stirring constantly. But to be honest, I just don’t have the patience for that. So I use the lazy person’s way and cook this beetroot risotto in the oven. So just put your feet up and relax, while the oven does all the work.
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