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Roasted Beet and Spinach Risotto
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Equipment:
Medium saucepan
large skillet
wooden spoon
measuring cups
measuring spoons
baking sheet
Cuisine Type: Italian
Roasted Beet and Spinach Risotto is a colorful and nutritious take on the classic Italian dish. The earthy sweetness of roasted beets combined with the vibrant green of fresh spinach creates a visually stunning and delicious meal that’s sure to impress.
This risotto is creamy and comforting, showcasing the rich flavors of vegetable broth and the natural sweetness of the beets, making it an excellent option for both a weeknight dinner and a special occasion.
This risotto recipe isn’t only visually appealing but also packed with nutrients, making it a wholesome choice for vegans and vegetarians alike. The process of slowly stirring the rice allows it to absorb the flavors of the broth, resulting in a creamy texture without the need for dairy.
The addition of fresh spinach at the end keeps the dish bright and adds a lovely contrast to the roasted beets, creating a delightful harmony of flavors.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 medium beets, roasted and diced
- 2 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets for about 45-60 minutes, or until they’re tender when pierced with a fork. Allow them to cool, peel, and then dice them into small cubes.
- In a medium saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process. This is essential for helping the rice cook evenly.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Arborio rice to the skillet, stirring to coat the grains with oil and allowing them to toast for about 2 minutes. This step enhances the nutty flavor of the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
- Once the rice is cooked, gently fold in the roasted diced beets, chopped spinach, balsamic vinegar, salt, and pepper. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.
- Remove from heat and let the risotto sit for a minute before serving. Garnish with fresh parsley if desired, and enjoy your delightful Roasted Beet and Spinach Risotto!
Extra Tips:
For added depth of flavor, consider sautéing a handful of chopped mushrooms alongside the onions. You can also experiment with different greens, such as arugula or kale, for a variation on this dish.
If you prefer a creamier texture, feel free to stir in a splash of coconut cream or nutritional yeast for a cheesy flavor without dairy.
Enjoy this risotto with a side salad or crusty bread for a complete meal!