Beet Risotto not only captivates your taste buds but also enchants your senses with its vivid ruby hues. The striking color of the beets infuses every grain of rice, transforming each plate into a canvas of edible art. With each indulgent spoonful, you’ll be transported to a world where culinary expertise and natural beauty collide.


Wear rubber gloves and shred the beets directly into a stainless-steel bowl to avoid staining hands and countertops. 

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Beet Risotto

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  • Author: Liz Sloan
  • Cook Time: 1 hour
  • Total Time: 1 hour


Courtesy of Food and Wine



7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water

4 tablespoons unsalted butter

1/4 cup extra-virgin olive oil

1 large sweet onion, finely chopped

2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish

3 cups arborio rice (1 1/4 pounds)

6 ounces young pecorino cheese, freshly grated (1 1/2 cups)

2 teaspoons poppy seeds, plus more for garnish


In a saucepan, bring the stock to a simmer; cover and keep warm.

In a medium enameled cast-iron dutch oven, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beet mixture into a small bowl.

Add the rice to the cast-iron pan and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.

Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.

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