I discovered beets through the Food Network. Ina Garten demonstrated the ease of vegetable perfection through roasting. I fell in love.  And, ever since I roast beets all the time. Sweet, salty, crispy edges.

Growing up, beets were not part of our typical meals, probably because our understanding of beets was limited to the canned bitter version.  Every time I tell my dad I am making them he grunts in disgust.  

I haven’t really experimented with beets, until now. This risotto is a perfect combination of sweet and savory, with a hint of bitterness. The red hue is intense and beautiful. This recipe is meant for a special occasion.

Red Beet Risotto

• 1 tablespoon olive oil
• ½ medium onion
• ½ teaspoon of salt
• 1 teaspoon cumin
• ½ teaspoon curry powder
• 2 garlic cloves
• ½ inch slice fresh ginger
• 2-3 small beets (depending on size)
• 5-6 cups vegetable broth (warm)
• ½ cup beer
• ½ cup Arborio rice
• 1-tablespoon butter
• Handful fresh cilantro
• Parmesan (optional)

In a small-medium saucepan, heat vegetable broth until ready to simmer. Maintain at that same temperature as you make the risotto.  

In a medium pot, heat olive oil over medium heat. Add sliced onions, salt, cumin and curry powder; cook until soft (5- 7 minutes). Slice beets, garlic and ginger thinly, add to pot once onions are soft. Cook for three to four minutes. Add Arborio rice and cook again for a couple of minutes. You want to thoroughly coat the rice with the liquids and spices. Add beer and cook until mostly evaporated. Half a cup at a time, transfer vegetable broth into the risotto pot. Stir every so often until all the broth has been absorbed.  Continue adding broth until rice is cooked. This should take twenty to twenty-five minutes. The best way to know is by tasting. Once rice is cooked, taste for seasoning. Turn burner off, add butter and cilantro and stir vigorously for two minutes. This step will make your risotto creamy and luscious.  If using, sprinkle a couple teaspoons of Parmesan cheese. Serve hot and devour.