This Beet Risotto “Bloody” Bowl recipe is a spooky, sophisticated twist on classic risotto—perfect for Halloween dinners, vampire-themed parties, or fall gatherings. The vibrant blood-red hue comes naturally from beets, making the dish hauntingly beautiful and surprisingly nutritious.
The first time I served this, everyone was stunned by the color and flavor. The earthy sweetness of the beets melts perfectly into creamy arborio rice, while garlic, onion, and parmesan round out the comforting richness. Whether you serve it in small cauldron-like bowls or dramatic black plates, this risotto looks like something right out of a Dracula dinner party—but tastes like autumn comfort.
It’s naturally vegetarian, gluten-free, and easy to dress up with goat cheese, fresh herbs, or crispy shallots. You can even prep the beet purée ahead of time to save effort during party night.
Serve this as a main or a side and get ready for guests to ask: “Is this really made from beets?” Spoiler: yes—and it’s fang-tastically delicious.
Beet Risotto “Bloody” Bowls – Eerie Elegance for Halloween
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft.
- Stir in arborio rice and toast for 1–2 minutes.
- Pour in white wine and stir until absorbed.
- Add broth gradually, one ladle at a time, stirring frequently and allowing each addition to absorb.
- After 15–18 minutes, when rice is almost cooked, stir in beet purée.
- Continue stirring until rice is creamy and fully cooked.
- Stir in butter, parmesan, salt, and pepper.
- Serve hot in bowls. Add spooky toppings like crumbled goat cheese “brains” or crispy shallot “worms.”