This is the second year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!
And he took her in his arms and kissed her under the sunlit sky, and he cared not that they stood high upon the walls in the sight of many. – J.R.R. Tolkien
Risotto is one of those dishes that holds a lot of memories for me. When my husband and I studied abroad in Italy in 2011 it was one of the dishes that we grew to love together and have shared many times since. I’m a firm believer that traveling with a significant other is a great way to determine how well you work together and risotto serves as a reminder of this formative time in our relationship.
The seafood risotto we shared in a little no name town on the Amalfi coast.
The mushroom risotto he made ecstatic faces over while I marveled that he could derive so much joy from a meatless dish.
Risotto made in my tiny Italian kitchen and served with 3 euro sparkling wine from the Todis Supermercato.
The way too salty risotto I had on our honeymoon three years later on our first night back in Florence.
So many risottos (rissoti?) and so many happy memories later it is still a dish I enjoy making. After all, nothing says “I love you” like spending 45 minutes stirring a pan of rice, which is pretty much what it “boils down” to (heh).
One of the great things about risotto is that there are pretty much infinite variations. For this event I decided on a Creamy Beet Risotto in honor of Valentine’s Day. The beets give this dish a beautiful fuchsia color guaranteed to impress. To give it even more color I cooked half of the beets in the broth, infusing it with that gorgeous purpley-red color. This has the added benefit of keeping all those good vitamins contained in the dish.
This risotto is perfect as either a side or a main course. If you want to get extra fancy, serve with two jumbo seared scallops per person. It’s for Valentine’s Day after all, treat yo’ self!
This creamy, ruby red beet risotto comes together super easily and is the perfect meal for two (plus maybe some leftovers).
- 1 cup arborio rice
- 4 medium sized beets, peeled and diced
- 6 cups beef, chicken, or vegetable broth
- 1 tbsp unsalted butter, plus more to finish if desired
- 1 tbsp olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 2 tbsp dry vermouth
- 1/2 - 3/4 cup freshly grated parmesan cheese
Preheat your oven to 375 degrees. Once the oven is preheated, place half of your diced beets on a sheet pan, salt, and roast until tender,15 to 20 minutes.
Place remaining beets in a saucepan with the broth. Bring to a boil and boil beets until tender, 15 to 20 minutes.
While your two beet preparations are cooking, put the olive oil and butter in a large pan and melt over medium heat.
Once the butter is melted add your arborio rice and stir until rice just starts to gain color, about 2 minutes. Add the shallot and garlic and continue to stir for 1 to 2 minutes.
Lower heat to medium low. Add the dry vermouth and stir until evaporated.
By this point your boiled beets should be done. Quickly remove the beets from the broth using a slotted spoon and add a ladle of the broth to the toasted rice. Stir frequently until the liquid is absorbed while maintaining a low simmer.
Mash the boiled beets in between stirring the rice and set aside.
Continue to add broth one ladle at a time until rice is creamy and cooked to your liking, letting the liquid absorb completely each time. Depending on your preferences you'll use between 4 and 6 cups of broth.
Turn off the stove and add the mashed beets and the parmesan cheese. Stir until completely incorporated. Add butter if desired.
Top with roasted beets and serve immediately.
This recipe requires a bit of timing since there are a few moving parts. I found it easiest to prepare the rest of the ingredients while the beets were boiling/roasting so that everything is within reach when its go time.
Make It Yourself:
Don’t forget to check out the posts from other participants in the 2018 Good Cookies Food Bloggers’ Valentine’s Day Event!
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
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