Vibrant Beet Risotto Recipe (That Even the Kids Will Eat!)
Let me tell you right now—this beet risotto is so pretty, it almost feels wrong to eat it. But trust me, one bite in, and you’ll be glad you did. It’s rich, creamy, earthy, and comforting all at once—and it happens to be one of my favorite ways to sneak some veggies into my kids’ plates without the usual drama.
This recipe is perfect for a cozy weeknight meal, a date-night-in, or even a dinner party (it’s that gorgeous). Plus, it’s vegetarian, naturally gluten-free, and surprisingly simple to make.
Why You’ll Love This Beet Risotto RECIPE:
- Kid-approved: I leave the mushrooms as a topping so the kids don’t freak out, but you can totally mix them in if your crew’s more adventurous.
- Bold color, bold flavor: The roasted beets give it that deep magenta hue and that earthy-sweet flavor.
- Creamy without cream: The starch from the arborio rice makes it luxuriously creamy without needing heavy cream.
- Easy to dress up or down: Add roasted mushrooms, crispy pancetta, or leave it as is—it holds its own either way.
What You’ll Need
Here’s what you’ll need to make enough for 2 adults + 2 kids (with a little leftover, hopefully):
For the Risotto:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (optional, or sub with veggie broth)
- 4-6 cups vegetable broth, warmed
- 2 small roasted beets (or 1 large), pureed
- Salt & pepper to taste
- 1/2 cup freshly grated Parmesan cheese
Optional Toppings:
- Sautéed mushrooms (I use portabello, but use what you like)
- Extra Parmesan for serving
On the Side:
- Strawberry salad with goat cheese, hot honey almonds, and balsamic dressing (trust me, it works).
- For the adults: pair this with this vanilla pomegranate Margarita.
How to Make It
- Prep your beets: If you’re not using pre-cooked beets, roast them at 400°F for 35–45 minutes until fork-tender. Let them cool, then puree until smooth.
- Sauté your aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook another 1 minute.
- Toast the rice: Stir in the arborio rice and toast for 1–2 minutes until slightly translucent around the edges.
- Deglaze: Pour in the wine and stir until it’s mostly absorbed. If skipping the wine, just go straight to the broth.
- Add broth gradually: Add the warm broth, one ladleful at a time, stirring often. Let each addition absorb before adding more. This takes about 20–25 minutes.
- Stir in the beet puree: Once the rice is creamy and al dente, stir in your beet puree (I mixed a little of the veggie broth into the puree. Cook for another 2–3 minutes.
- Finish it off: Turn off the heat, stir in the Parmesan, and season to taste with salt and pepper.
- Serve and top: Spoon onto plates and top with sautéed mushrooms (or not, if your kids are mushroom skeptics like mine) and extra Parm.
What to Serve With It
This risotto is great solo, but I love pairing it with a crisp salad to balance the richness. My go-to:
- Baby spinach and mixed greens
- Sliced strawberries
- Crumbled goat cheese
- Hot honey roasted almonds
- A drizzle of balsamic dressing
So good. So simple.
Recipe Card
Creamy Beet Risotto Recipe
Equipment
- 1 Saute Pan
- Air fryer You can also put the beets in the oven
- Blender
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine optional, or sub with veggie broth
- 4-6 cups vegetable broth warmed
- 2 small roasted beets or 1 large, pureed
- Salt & pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- Optional Toppings:
- Sautéed mushrooms I use portabello, but use what you like
- Extra Parmesan for serving
Instructions
- Prep your beets: If you’re not using pre-cooked beets, roast them at 400°F for 35–45 minutes until fork-tender. Let them cool, then puree until smooth.
- Sauté your aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook another 1 minute.
- Toast the rice: Stir in the arborio rice and toast for 1–2 minutes until slightly translucent around the edges.
- Deglaze: Pour in the wine and stir until it’s mostly absorbed. If skipping the wine, just go straight to the broth.
- Add broth gradually: Add the warm broth, one ladleful at a time, stirring often. Let each addition absorb before adding more. This takes about 20–25 minutes.
- Stir in the beet puree: Once the rice is creamy and al dente, stir in your beet puree and lemon juice. Cook for another 2–3 minutes.
- Finish it off: Turn off the heat, stir in the Parmesan, and season to taste with salt and pepper.
- Serve and top: Spoon onto plates and top with sautéed mushrooms (or not, if your kids are mushroom skeptics like mine) and extra Parm.
Video
@candidyadi This creamy beet risotto is cozy, vibrant, and surprisingly simple to make. I served it with a strawberry goat cheese salad and sautéed mushrooms on the side—such a comforting dinner that feels fancy without the fuss. Perfect for date nights at home or a cozy dinner party. 🌱🍷 Full recipe is up on the blog! #easydinner #risottorecipe #intentionalhome
♬ original sound – Candid Yadi –
FAQ
1. Can I use store-bought beets?
Yes! Look for pre-roasted or vacuum-packed beets (unsweetened). Just puree and go.
2. Is this freezer-friendly?
Risotto is best fresh, but leftovers keep well in the fridge for 2–3 days. Add a splash of broth to reheat.
3. Can I make this dairy-free?
Yup. Use nutritional yeast instead of Parmesan or a dairy-free cheese alternative.
4. What protein can I add?
Grilled chicken, shrimp, or even crispy tofu all go great with this risotto.
5. Is this recipe kid-friendly?
Definitely. The beets give it a fun color and mild flavor. Just leave toppings like mushrooms on the side.
Final Tip
Save this one for when you want to impress without stressing. It’s simple enough for a Tuesday, pretty enough for guests, and always gets compliments. Let me know if you try it—or tag me if you share it on Instagram or TikTok!
