Nourish

Test Kitchen Favorite: Red Wine Risotto with Thyme-Roasted Beets

Just in time for Valentine’s Day weekend, we’re sharing our recipe for red wine risotto, an update on the classic north Italian rice dish that uses red wine instead of white for a rich, deep flavor.


Risotto is a dish that simultaneously manages to feel luxurious and comforting. Just in time for Valentine’s Day weekend, we’re sharing our recipe for red wine risotto, an update on the classic north Italian rice dish that uses red wine instead of white for a rich, deep flavor. Also, despite it’s reputation as a daunting dish, here we add the broth all at once, which lets you skip some of the arduous stirring without losing any of the flavor.

RECIPE TIP
To remove the thyme leaves, pinch the stem near the top with the fingers of one hand. Swipe down the length of the stem with the fingers of the other hand from top to bottom. The leaves should break off where they meet the stem.

Be sure to stir the risotto occasionally to prevent it from sticking to the pot.

INGREDIENTS
1 shallot
¼ ounce fresh thyme, divided
6 ounces red beets
6 ounces yellow beets
32 ounces vegetable broth
2 packets butter
1 cup Arborio rice
½ cup red wine
½ cup grated pecorino cheese
tablespoons shaved Parmesan
cheese

EQUIPMENT
1½ tablespoons
olive oil
kosher salt
black pepper
baking sheet
2 8″ medium pots, 1 with lid

1. Prepare Ingredients
Preheat oven to 425°F. Peel shallot and mince. Strip thyme leaves, discarding stems (see Recipe Tip). Peel beets, quarter, and cut into ⅛-inch slices.

2. Roast Beets
On a baking sheet, toss beets with ½ of thyme, 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until tender, 15-20 minutes.

3. Sauté Shallot
While beets roast, add 3 cups vegetable broth to a medium pot over medium-high heat and bring to a simmer, then reduce heat to low and cover to keep warm. Heat butter and ½ tablespoon olive oil in a separate medium pot over medium-high heat. When butter is foamy, add shallot and remaining thyme and sauté, stirring, until softening, about 5 minutes. Use remaining vegetable broth in another recipe as desired.

4. Cook Risotto
Add rice to pot with shallot over medium-high heat and cook, stirring, until toasted, 2-3 minutes. Stir in red wine and cook until mostly absorbed, 1-2 minutes. Add warm vegetable broth and ½ teaspoon kosher salt. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 15 minutes. Remove pot from heat.

5. Season Risotto
Add pecorino to pot with risotto and stir to combine. Stir in roasted beets. Taste and add more salt and pepper as needed.

6. Plate Risotto
Garnish risotto with Parmesan. Enjoy your masterpiece.

Need a dessert to go with it? No problem, find our simple dark chocolate truffle recipe here.

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