The earthy sweetness of roasted red beets, brightened with a splash of balsamic vinegar and a touch of fresh orange zest, transforms a classic risotto into a vibrant, elegant side. This recipe pairs beautifully with roasted or pan-seared meats and was originally created to accompany Duck à l’Orange.
Roasted Beet Risotto
By Lynne Webb
Roasted red beets, a bit of balsamic vinegar and fresh orange zest lend a wonderful blend of vibrant and earthy flavors to this classic risotto recipe.
Prep: 15 mins Cook: 2 hrs Total: 2 hrs 15 mins Servings: 6
Ingredients
- 2 medium red beets (about 1/2 lb)
- 3 tablespoons olive oil, divided
- 3 to 3½ cups low-sodium chicken broth
- 1/2 lb arborio rice
- 1 medium shallot, finely chopped
- 1/4 cup dry white wine
- Salt and freshly ground black pepper, to taste
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh orange zest
- 1 tablespoon butter
Instructions
Roast the beets
- Preheat the oven to 400°F (200°C).
- Rinse the beets, trim the leafy tops and root ends (reserve the tops for another use, if desired). Place whole beets on a sheet of aluminum foil, drizzle with 1 tablespoon olive oil and seal the packet tightly.
- Roast until the beets are easily pierced with a knife, about 1 to 1¼ hours depending on size. When cool enough to handle, peel, cut into 1/2-inch cubes and set aside.
Prepare the risotto
- Bring the chicken broth to a gentle simmer in a saucepan, then reduce heat to low to keep warm.
- In a separate saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the shallot and sauté until soft and translucent, about 3–4 minutes.
- Add the arborio rice and stir to coat with oil. Cook for 1 minute, then add the white wine and let it come to a simmer. Stir in 1/2 cup of the hot chicken broth.
- Continue cooking, stirring constantly, allowing each 1/2 cup addition of broth to be absorbed before adding the next. Season gradually with salt and freshly ground black pepper. Stir constantly while the risotto cooks.
- About halfway through cooking, add the reserved roasted beets with the next addition of broth. The risotto will begin to take on a rich red color from the beets.
- Cook until the rice is creamy and has a slight bite (al dente), about 18–20 minutes total; begin tasting at about 15 minutes. Arborio rice should remain a touch firm at the center.
- When the risotto is cooked to your liking, stir in the balsamic vinegar, orange zest and butter. Cook 1 minute more, then remove from heat and serve immediately.
Notes
Tip For Making Risotto
As the risotto cooks and the rice releases starch, it can be tricky to tell when a broth addition has been fully absorbed. Drag a wooden spoon across the bottom of the pan to make a path: if the pan bottom is visible for a second or two, the liquid has been absorbed; if it fills in immediately behind the spoon, it’s time to continue cooking before adding more liquid.
Nutrition
Calories: 162, Total Fat: 9 g, Cholesterol: 5 mg, Sodium: 103 mg, Carbohydrates: 16 g, Fiber: 1 g, Sugar: 2 g, Protein: 3 g
Nutrition information is automatically calculated and should be used as an approximation.