Easy Pink Beet Risotto

Introduction

Get ready to fall in love with this vibrant, creamy, and utterly delicious pink beet risotto! This dish is not just a feast for the taste buds but also a stunning visual treat, thanks to the rich, earthy beets. The combination of creamy feta, zesty lemon, and crunchy toasted walnuts creates a beautiful balance of flavors and textures. Plus, it’s surprisingly easy to make, with a quick hack to save you time on prep. Whether you’re cooking for a cozy weeknight meal or impressing guests at a special occasion, this vegetarian risotto is guaranteed to be a showstopper.

Why You’ll Love This Recipe

Key Benefits

• Quick and easy – Ready in just 35 minutes
• Perfect for date nights or special occasions – Its gorgeous pink color makes it ideal for Valentine’s Day
• Make-ahead friendly – Leftovers transform beautifully into mozzarella-stuffed arancini
• Vegetarian-friendly – Rich and satisfying without any meat

Taste & Texture

• Creamy and luscious from the arborio rice and parmesan
• Earthy sweetness from pureed beets
• Bright and tangy notes from lemon juice and zest
• Crunchy and toasty finish with walnuts

Dietary Attributes

• Vegetarian (swap parmesan for a vegetarian alternative if needed)
• Gluten-free (ensure your stock and cheese are gluten-free)
• Easily adaptable for different diets

Ingredients & Substitutions

Ingredient List

• 4 ready-cooked beets (not packed in vinegar)
• 2 tablespoons butter
• 1 teaspoon salt
• 1 onion, finely diced
• 2 cloves garlic, finely sliced
• 2 teaspoons fish sauce (optional)
• 1 ¼ cups arborio rice
• ½ cup white wine
• 4.5 cups vegetable stock, hot
• 1 lemon, zested and juiced
• ½ cup parmesan, finely grated
• ½ cup feta, crumbled
• ¼ cup walnuts, toasted and chopped
• A handful of fresh thyme leaves

Notes on Quality

• Beets: Avoid those packed in vinegar as it will alter the flavor. You can roast fresh beets for a deeper, more caramelized taste.
• Cheese: Feta adds a tangy contrast, but you can use goat cheese or ricotta for a creamier texture.
• Stock: Use vegetable stock for a vegetarian version, or substitute with chicken stock if preferred.
• Wine: White wine enhances the risotto’s depth, but you can substitute with apple cider vinegar or more lemon juice.

Step-by-Step Instructions

1. Make the Beet Purée

Blend the cooked beets in a food processor or blender until smooth. If needed, add a splash of water to help it blend. You should end up with about ¾ cup of puree. Set aside.

2. Sauté the Aromatics

In a large high-sided pan, melt butter over medium heat. Add diced onion and salt, cooking for 5 minutes until softened and translucent. Stir in the garlic and fish sauce (if using) and cook for another minute.

3. Toast the Rice

Pour in the white wine and let it bubble for a minute to cook off the alcohol. Add the arborio rice and stir until every grain is coated in the buttery mixture.

4. Cook the Risotto

Begin adding hot vegetable stock one ladleful at a time, stirring continuously. Wait for each addition to be absorbed before adding the next. Continue this process until the rice is just al dente—tender but still with a slight bite.

5. Add the Beet Purée and Finish

Turn off the heat and stir in the beet puree, lemon zest, and juice. Turn the heat back on low, add the final ladleful of stock, and sprinkle the parmesan on top. Let it sit for a minute before stirring it through.

6. Garnish and Serve

Divide the risotto onto plates and top with crumbled feta, toasted walnuts, fresh thyme leaves, and remaining lemon zest.

Expert Tips & Tricks

Best Practices

• Use a heavy-bottomed pan to distribute heat evenly and prevent burning.
• Stir frequently but not constantly—you don’t want the rice to break down too much.

Common Mistakes

• Skipping the wine/alcohol step: It adds depth to the flavor, so even if you don’t use wine, replace it with apple cider vinegar or lemon juice.
• Adding all the stock at once: This results in mushy rice rather than creamy risotto.

Time-Saving Tips

• Use pre-cooked beets to cut down on prep time.
• Make the beet puree ahead and store it in the fridge for up to 3 days.

Serving Suggestions

Pairings

This risotto pairs beautifully with light and fresh appetizers like Valentine’s Day Stuffed Mushrooms or Heart-Shaped Caprese Skewers.

Presentation Ideas

Serve the risotto in shallow bowls for an elegant look. Garnish with extra feta crumbles and a drizzle of olive oil for a polished finish.

Beverage Pairings

• White wine: A crisp Sauvignon Blanc or Pinot Grigio
• Cocktail: A light lemon gin spritz complements the citrusy notes
• Non-alcoholic: Sparkling water with a splash of pomegranate juice

Storage & Reheating

Leftover Storage

Store in an airtight container in the fridge for up to 5 days. The rice will absorb liquid over time, so it may thicken as it sits.

Reheating Methods

• Stovetop: Add a splash of water or stock and heat on low, stirring until creamy again.
• Microwave: Reheat in 1-minute intervals, stirring and adding water as needed.

Frequently Asked Questions

Can I Make This Risotto Without Wine?

Yes! Substitute with apple cider vinegar or more lemon juice for acidity.

What Can I Use Instead of Feta?

Try goat cheese, ricotta, or even blue cheese for a bolder flavor.

How Can I Use Leftovers?

Leftover risotto is perfect for making mozzarella-stuffed arancini—crispy, cheesy fried risotto balls. Simply shape cold risotto into balls, stuff with mozzarella, coat in breadcrumbs, and fry until golden.

Variations & Customizations

Dietary Adaptations

• Make it vegan: Use olive oil instead of butter, a plant-based parmesan alternative, and skip the feta.
• Make it gluten-free: Ensure your stock and cheese are certified gluten-free.

Flavor Twists

• Add roasted garlic for a deeper, caramelized taste.
• Stir in a dollop of mascarpone at the end for extra creaminess.

Seasonal/Holiday Versions

For a festive twist, top with pomegranate seeds and candied walnuts to enhance the holiday feel.

Conclusion

This pink beet risotto is a perfect balance of creamy, tangy, and earthy flavors, making it ideal for both weeknight dinners and special occasions. Try it out and let me know how it turns out in the comments! If you’re looking for more delicious ideas, check out my Mini Spinach and Feta Puffs—another easy and elegant dish to impress your guests.

Find more recipe inspiration on Pinterest: Cooking with Callie

Print