Bloody Beet Risotto Halloween (Print-Friendly Version)
Deep red beets meet creamy rice for a festive, flavorful Halloween main course everyone will remember.
# What You'll Need:
→ Main Ingredients
01 -
225 g arborio rice
02 -
960 ml vegetable broth
03 -
240 ml beet juice
04 -
1 small beet, grated
05 -
120 ml dry white wine
06 -
1 onion, finely chopped
07 -
2 cloves garlic, minced
08 -
40 g grated Parmesan cheese
09 -
30 g unsalted butter
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
In a saucepan, combine the vegetable broth and beet juice. Warm gently over low heat, keeping the mixture hot but not boiling.
02 -
Melt the butter in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and softened, about 3-4 minutes.
03 -
Add the arborio rice to the skillet and cook, stirring constantly, until the grains are lightly toasted and coated with butter, approximately 2-3 minutes.
04 -
Pour in the white wine and cook, stirring, until almost completely evaporated.
05 -
Begin adding the warm broth and beet juice mixture one ladleful at a time. Stir frequently, allowing each addition to absorb before adding the next. Continue this process until the rice is creamy and nearly tender.
06 -
Stir in the grated beet and cook, continuing to add liquid as needed, until the rice is creamy and cooked through, about 18-20 minutes in total.
07 -
Remove from heat. Stir in the grated Parmesan cheese, and season generously with salt and freshly ground black pepper to taste.
08 -
Ladle the risotto into bowls and serve hot.
# Additional Tips:
01 -
For a smoother risotto, stir consistently while adding liquids to release the rice starch, resulting in a silky texture.