This beet risotto is a vibrant celebration of flavor and texture, perfect for when you want something both comforting and visually stunning. The earthy richness of red beets melds beautifully with the creaminess of arborio rice, creating a dish that feels luxurious yet grounded. Each bite carries layers of complexity—silky, savory, and subtly sweet—making it ideal for both casual dinners and refined occasions.
Ingredient Breakdown
Arborio rice forms the heart of this risotto, with its high starch content giving the dish its signature creamy texture. As it slowly cooks, it releases just enough starch to create a luscious, velvety base while still maintaining a tender bite. The red beet brings bold character to the dish—its deep color transforms the rice into a jewel-toned centerpiece, while its natural sweetness balances the richness of the cheese and broth.
Fennel and shallot work in harmony to build aromatic depth. The mild licorice note from the fennel adds a subtle layer of flavor, while the shallot brings delicate sweetness without overpowering the other elements. Together, they form a gentle foundation that enhances the earthiness of the beet.
Butter and olive oil create a flavorful cooking medium, delivering richness without heaviness. The butter adds depth, while the olive oil offers a smooth, rounded mouthfeel. Sherry vinegar comes in as a bright accent—its tangy sharpness cuts through the creaminess and balances the sweetness from the beets.
Chicken broth is used as the primary liquid, slowly absorbed into the rice to infuse every grain with savory undertones. For the finishing touch, a blend of freshly grated Parmesan and crumbled Gorgonzola dolce delivers bold flavor with a creamy, tangy flourish. Kosher salt ties all the components together, subtly enhancing each layer without overwhelming the dish.
Step-by-Step Preparation Guide
The flavor journey begins with sautéing shallots, fennel, and beets in a blend of melted butter and olive oil. This foundational step releases the natural aromas of the vegetables, setting the stage for a deeply layered risotto. Once the vegetables begin to soften, arborio rice is added and gently toasted—coating each grain in fat and slightly crisping the edges for better texture and depth.
Deglazing the pan with sherry vinegar introduces a bright, acidic note that lifts the overall flavor profile. With the base ready, warm chicken broth is added gradually, one cup at a time. This slow incorporation allows the rice to absorb moisture at a steady pace, ensuring creaminess without becoming mushy. Stirring consistently helps release the rice’s starch, which is key to achieving that signature risotto texture.
As the rice absorbs the final ladlefuls of broth, the dish reaches its ideal consistency—soft yet slightly fluid when plated. Parmesan is stirred in just before serving, melting effortlessly into the risotto and adding a nutty, umami-rich finish. The final flourish comes with crumbled Gorgonzola dolce, sprinkled over the top to bring a burst of creamy sharpness that contrasts beautifully with the beet-infused base.
Recipe Tips
How to ensure rice is cooked al dente yet creamy:
Stir often and add broth gradually. Stop cooking when the grains are tender but still hold their shape, and the risotto spreads gently on the plate.
Adjusting beet size for texture and color distribution:
Dice the beet into uniform ¼-inch pieces for even cooking and a consistent burst of color throughout the dish.
Choosing between vegetable or chicken broth:
Chicken broth adds deeper savory notes, while vegetable broth keeps the dish suitable for vegetarians. Both work well—just ensure they’re low-sodium.
When to add cheese for the best melt and flavor integration:
Add Parmesan at the end, off the heat, so it melts smoothly without curdling. Gorgonzola is best crumbled over the finished dish for contrast.
How to maintain the risotto’s consistency when serving:
Serve immediately. If it thickens too much before serving, loosen with a splash of warm broth or water and stir gently.
What to Serve With This Recipe
Complement this bold, creamy risotto with a crisp green salad tossed in a citrus vinaigrette to balance the richness. Roasted asparagus or sautéed leafy greens bring earthy, vegetal notes that echo the beet’s flavor while adding contrast. Crusty bread or garlic focaccia makes a great side, perfect for soaking up any extra sauce. For drinks, a glass of dry white wine or a chilled sparkling rosé pairs beautifully, cutting through the creaminess while enhancing the dish’s complexity.
Creative Variations
To switch up the flavor profile, try swapping Gorgonzola for goat cheese or ricotta salata for a milder finish. Adding toasted walnuts or hazelnuts can introduce a welcome crunch. Folding in fresh herbs like thyme, chives, or tarragon before serving adds an aromatic lift. For a more intense beet flavor, blend a portion of the beet into a purée before cooking and stir it into the risotto early in the process.
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, it works beautifully and makes the dish vegetarian-friendly.
What other types of rice can I use if I don’t have arborio?
Carnaroli or Vialone Nano are excellent alternatives with similar starch content.
Can I make this dish ahead of time?
It’s best served fresh, but you can partially cook the risotto ahead and finish with broth and cheese just before serving.
How do I store and reheat leftovers without drying out the risotto?
Store in an airtight container and reheat gently with a splash of broth or water to restore creaminess.
Is it possible to make this dish vegetarian or vegan?
Yes—use vegetable broth, vegan butter, and plant-based cheeses as substitutes for a fully vegan version.
Beet risotto is a stunning dish that marries visual appeal with bold, comforting flavors. It’s creamy, aromatic, and deeply satisfying—a perfect centerpiece for both elegant dinner parties and cozy weeknight meals. Whether served alone or paired with sides, this recipe brings a sophisticated touch to the table with minimal effort and maximum flavor.
Ingredients
1 cup arborio rice
1 large red beet, peeled and diced into ¼-inch pieces
1 shallot, finely chopped
1 fennel bulb, finely chopped
3 tablespoons unsalted butter
2 tablespoons olive oil
1 ½ teaspoons kosher salt, divided
1 ½ tablespoons sherry vinegar
3 ½ cups low-sodium chicken broth, warmed
1 cup freshly grated Parmesan cheese
4 ounces Gorgonzola dolce, crumbled
Instructions
Set a small braiser or medium-sized Dutch oven over medium heat. Add the butter and olive oil, allowing them to melt together until they gently sizzle. Add the shallot, fennel, diced beet, and ½ teaspoon of the salt. Sauté the vegetables, stirring frequently, for about 3 minutes, or until they release their aroma and begin to soften.
Pour in the arborio rice and stir thoroughly, coating each grain in the butter-oil mixture. Let the rice toast slightly, stirring often, for another 3 minutes until the edges of the grains appear translucent.
Deglaze the pan with the sherry vinegar, scraping the bottom to lift any flavorful bits. Add the remaining salt and begin gradually adding the warmed chicken broth, one cup at a time. Stir continuously, allowing the rice to absorb almost all of the liquid before each new addition. Continue this process until the rice is tender and creamy, yet still has a slight movement when spooned onto a plate—this should take around 20 minutes.
Fold in the grated Parmesan cheese and stir until fully melted and incorporated, enriching the risotto with a smooth, savory finish. Spoon the risotto into serving dishes and top with crumbled Gorgonzola dolce for a rich, tangy contrast. Serve warm and enjoy the vibrant flavors.
Beet Risotto Recipe
Ingredients
- 1 cup arborio rice
- 1 large red beet peeled and diced into ¼-inch pieces
- 1 shallot finely chopped
- 1 fennel bulb finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt divided
- 1 ½ tablespoons sherry vinegar
- 3 ½ cups low-sodium chicken broth warmed
- 1 cup freshly grated Parmesan cheese
- 4 ounces Gorgonzola dolce crumbled
Instructions
- Set a small braiser or medium-sized Dutch oven over medium heat. Add the butter and olive oil, allowing them to melt together until they gently sizzle. Add the shallot, fennel, diced beet, and ½ teaspoon of the salt. Sauté the vegetables, stirring frequently, for about 3 minutes, or until they release their aroma and begin to soften.
- Pour in the arborio rice and stir thoroughly, coating each grain in the butter-oil mixture. Let the rice toast slightly, stirring often, for another 3 minutes until the edges of the grains appear translucent.
- Deglaze the pan with the sherry vinegar, scraping the bottom to lift any flavorful bits. Add the remaining salt and begin gradually adding the warmed chicken broth, one cup at a time. Stir continuously, allowing the rice to absorb almost all of the liquid before each new addition. Continue this process until the rice is tender and creamy, yet still has a slight movement when spooned onto a plate—this should take around 20 minutes.
- Fold in the grated Parmesan cheese and stir until fully melted and incorporated, enriching the risotto with a smooth, savory finish. Spoon the risotto into serving dishes and top with crumbled Gorgonzola dolce for a rich, tangy contrast. Serve warm and enjoy the vibrant flavors.
