Beet and Basil Risotto

Units:
Servings: Prep Time: 15 Cook Time: 35

Ingredients

Directions

  1. In a saucepan, bring vegetable broth to a simmer.
  2. In a separate pot, heat olive oil over medium heat. Sauté onion until translucent.
  3. Add rice and stir for 2 minutes. Pour in white wine and stir until absorbed.
  4. Gradually add broth, one ladle at a time, stirring until absorbed before adding more.
  5. Stir in diced beets and cook until rice is creamy and beets are tender.
  6. Remove from heat, stir in Parmesan and basil, and season with salt and pepper.

Notes

For extra creaminess, add a tablespoon of butter before serving.

Dietary Tags

Recipe By:

Chef AI

Beet and Basil Risotto

Ingredients

  • 2 fresh beets with tops, peeled and diced
  • 1 bunch basil, chopped
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 onion, diced
  • Salt and pepper to taste

Directions

  1. In a saucepan, bring vegetable broth to a simmer.
  2. In a separate pot, heat olive oil over medium heat. Sauté onion until translucent.
  3. Add rice and stir for 2 minutes. Pour in white wine and stir until absorbed.
  4. Gradually add broth, one ladle at a time, stirring until absorbed before adding more.
  5. Stir in diced beets and cook until rice is creamy and beets are tender.
  6. Remove from heat, stir in Parmesan and basil, and season with salt and pepper.