It’s fall recipe time, so I thought I’d share this one for beet risotto. This is not only a nice fall side dish but can also be used for Thanksgiving. I don’t have a clue to the recipe’s origin, but know we used this for many years when we had our catering company.
BEET RISOTTO
1 tbsp olive oil
2 tbsp diced pancetta or thick cut bacon
4 cloves garlic (but no one is counting if you throw in more!)
1 Spanish onion, peeled & diced
2 cup Arborio rice
5 cup beet juice
1/3 cup dairy free Parmesan shreds
1 tsp kosher salt
1/2 tsp fresh ground pepper
In a large straight sided saucepan over medium heat, add olive oil & pancetta/bacon
Just as fat begins to render, add garlic and onion
Cook until onion is soft, about 5 minutes
If garlic starts to darken, lower the heat a bit
Add in rice
Stir until well coated
Add 2 cups beet juice, stir constantly until liquid is absorbed
Continue adding juice, ½ cup at a time, until all beet juice has been absorbed by the rice, around 15-20 minutes
Stir in dairy free Parmesan, salt & pepper
Serve immediately
Beet Risotto is Good for Fall
Ingredients
- 1 tbsp olive oil
- 2 tbsp diced pancetta or thick cut bacon
- 4 cloves garlic but no one is counting if you throw in more!
- 1 Spanish onion peeled & diced
- 2 cup Arborio rice
- 5 cup beet juice
- 1/3 cup dairy free Parmesan shreds
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
Instructions
- In a large straight sided saucepan over medium heat, add olive oil & pancetta/bacon
- Just as fat begins to render, add garlic and onion
- Cook until onion is soft, about 5 minutes
- If garlic starts to darken, lower the heat a bit
- Add in rice
- Stir until well coated
- Add 2 cups beet juice, stir constantly until liquid is absorbed
- Continue adding juice, ½ cup at a time, until all beet juice has been absorbed by the rice, around 15-20 minutes
- Stir in dairy free Parmesan, salt & pepper
- Serve immediately
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