Low Sodium Beetroot Risotto

Elevate your dinner table with this vibrant and heart-healthy Low Sodium Beetroot Risotto, a stunning dish that combines creamy Arborio rice with the natural sweetness of roasted beetroot. Perfectly balanced with a pop of freshness from lemon juice and fresh parsley, this recipe is designed to keep sodium levels in check without sacrificing flavor. The rich, jewel-toned hue of the grated beetroot not only makes this risotto a feast for the eyes but also delivers a boost of nutrients. A simmered medley of low-sodium vegetable broth and aromatic garlic-infused olive oil ensures every spoonful is irresistibly creamy, while grated Parmesan cheese ties it all together. Ideal for vegetarians or anyone seeking a lighter yet indulgent meal, this risotto makes a sophisticated main course or a colorful side dish. Garnish with extra Parmesan and parsley for an elegant finishing touch!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Fresh beetroot
• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 1.5 cups Arborio rice
• 4 cups Low-sodium vegetable broth
• 0.5 cup White wine (optional, for added flavor)
• 2 cloves, minced Garlic
• 0.5 cup, grated Parmesan cheese
• 0 to taste Black pepper
• 2 tablespoons, chopped Fresh parsley
• 1 tablespoon Lemon juice
• 2 cups Water

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Wrap the beetroots in aluminum foil and roast them in the oven for 40 minutes or until tender. Allow them to cool, then peel and finely grate them.

Step 3

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Step 4

Add the Arborio rice to the pan and cook for an additional 2 minutes, stirring constantly to coat the rice grains with oil.

Step 5

Stir in the optional white wine, allowing it to simmer until mostly absorbed.

Step 6

In a separate saucepan, combine the water and low-sodium vegetable broth, bringing it to a gentle simmer.

Step 7

Begin ladling the warm broth into the risotto, one cup at a time, stirring frequently and allowing the liquid to be almost fully absorbed before adding more.

Step 8

After adding the last ladle of broth, stir in the roasted and grated beetroot.

Step 9

Continue stirring until the rice is tender and creamy, about 18-20 minutes in total.

Step 10

Remove the risotto from heat and stir in the grated Parmesan cheese, black pepper, chopped parsley, and lemon juice.

Step 11

Serve hot, garnished with additional fresh parsley and a sprinkle of Parmesan if desired.

Nutrition Facts

Serving size	(2417.2g)

Amount per serving	% Daily Value*
Calories	1209.5

Total Fat 44.3g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 44.5mg	0%
Sodium 1150.2mg	0%
Total Carbohydrate 150.2g	0%
Dietary Fiber 12.7g	0%
Total Sugars 33.4g
Protein 31.1g	0%

Vitamin D 0IU	0%
Calcium 666.1mg	0%
Iron 5.3mg	0%
Potassium 2342.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 11.1%

Carbs: 53.5%