Beetroot Risotto with Lemon and Thyme

A vibrant and creamy risotto made with earthy beetroot, fresh lemon, and aromatic thyme. Perfect for a unique and sophisticated dining experience!

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Elevate your dining experience with our Beetroot Risotto with Lemon and Thyme.

This vibrant and flavorful dish combines the earthy sweetness of beetroots with the zesty brightness of lemon and the aromatic touch of thyme. Perfect for a sophisticated meal that’s as pleasing to the eyes as it is to the palate.

Here's how you can create this vibrant and flavorful dish at home:

Ingredients

2 medium beetroots, roasted and pureed
1 1/2 cups arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth, warmed
1/2 cup white wine (optional)
1 tablespoon fresh thyme leaves
Zest of 1 lemon
1/4 cup grated Parmesan cheese (optional for non-vegans)
2 tablespoons olive oil
Salt and pepper to taste
Lemon wedges for serving
Extra thyme leaves for garnish
Olive oil for drizzling

Instructions

Roast the Beetroots: Preheat your oven to 400°F (200°C). Wrap the beetroots in aluminum foil and roast for about 45-60 minutes, until tender. Let them cool, then peel and puree them in a blender or food processor.
Prepare the Risotto Base: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Add the Rice: Stir in the arborio rice and cook for 1-2 minutes, until the rice is lightly toasted.
Deglaze with Wine: If using, add the white wine and cook until it is mostly absorbed.
Cook the Risotto: Add the vegetable broth one ladleful at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
Incorporate the Beetroot: Stir in the beetroot puree, fresh thyme leaves, and lemon zest. Cook for an additional 2-3 minutes, until the risotto is heated through and well combined.
Finish the Dish: Stir in the grated Parmesan cheese if using, and season with salt and pepper to taste.
Serve and Garnish: Serve the risotto in wide, shallow bowls. Garnish with extra thyme leaves, a drizzle of olive oil, and lemon wedges on the side.