Looking for a way to make your traditional dishes a little more festive? Don’t beet yourself up over it 😉 It’s the most up-beet time of the year, and this beet-utiful Beet Risotto makes our hearts skip a beet! Made with our gluten-free Carnaroli rice, its high starch content creates the ultra-creamy yet toothsome texture of superior risotto.

Ingredients

• 6.5 cups chicken or vegetable stock
• 4 tbsp butter
• 6 tbsp Virgin Olive Oil – Olearia San Giorgio
• 1 large sweet onion, finely chopped
• 2 large beets (12 oz each) peeled and coarsely shredded, plus thinly sliced beets for garnish
• 3 cups Carnaroli Rice – Sarafino
• 1 ½ cups grated Young Pecorino cheese
• 2 tsp poppy seeds, plus more for garnish

Directions:

1. In a saucepan, bring the chicken or vegetable stock to a simmer; then cover and keep warm.
2. Prepare the beets:
   • In a medium pan, melt 4 tbsp of butter with 6 tbsp Virgin Olive Oil.
   • Add the onion and cook over medium-high heat, stirring, until softened (about 5 minutes).
   • Add the shredded beets and stir until the pan is dry (about 12 minutes).
   • Spoon half the beets into a small bowl
3. Prepare the rice:
   • Add 3 cups Carnaroli rice to the pan and stir for two minutes.
   • Add 1 cup of the warm stock to the rice and cook over medium heat, stirring, until the stock is nearly absorbed.
   • Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms (about 22 minutes).
4. Stir in the cooked beets, cheese and a few tbsp of water if the risotto is too thick.
5. Plate the beet risotto. Garnish with sliced beets and poppy seeds.
6. Enjoy!

Recipe adapted from Food and Wine.

Did you make this? Let us know! Send us a photo of your dish via email, send us a DM or tag @sarafino on Facebook or Instagram. Make sure to check out our other recipes for more healthy dishes.