Beet Risotto With Coconut Milk Recipe

Name: Beet Risotto With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 beets cooked; 1 orange juice; 6 3/4 tablespoons olive oil; 1 onion chopped; 2 garlic cloves chopped; 1 1/2 cups risotto rice; 6 3/4 tablespoons white wine; 3 3/4 cups vegetable stock or water; 1 3/8 tablespoons butter; 1 5/8 tablespoons grated Parmesan cheese; salt to taste; coconut milk to taste

Servings: persons

2 beets cooked
1 orange juice
6 3/4 tablespoons olive oil
1 onion chopped
2 garlic cloves chopped
1 1/2 cups risotto rice
6 3/4 tablespoons white wine
3 3/4 cups vegetable stock or water
1 3/8 tablespoons butter
1 5/8 tablespoons grated Parmesan cheese
salt to taste
coconut milk to taste

1
Mash the beets with orange juice, set aside.
2
In a pan with olive oil, saute the onion and garlic.
3
Add the rice, stir, and then cool down with the white wine. Slowly add the vegetable broth, without stirring, but rather, simply swirling in the pan constantly.
4
After the rice is cooked and creamy, remove from heat, and gradually add the beet puree, butter, and grated cheese.
5
Mix all the ingredients gently.
6
Serve the rice with a little coconut milk.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 beets cooked, 1 orange juice, 6 3/4 tablespoons olive oil, 1 onion chopped, and more.

Yes, Beet Risotto With Coconut Milk falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet Risotto With Coconut Milk

How did you like this recipe?

Frequently Asked Questions