Beet Risotto

I went to my farmer’s market this past weekend and bought some beautiful beets that my husband and I decided to cook for our Sunday dinner. I found this wonderful Beet risotto recipe on Epicurious that is easy to make and uses very few ingredients. Normally, I use chicken stock for my risotto, but the beets are so flavorful that I used water and a 1/2 cup red wine. The risotto came out creamy and rich; the color was a beautiful, deep red. This dish was perfect with a glass of Italian red wine and a slice of fresh bread.

Have you ever used beets in risotto before? What other unique ingredients have you used in risotto?


  • 1 onion, diced
  • 1 pound red beets with greens (about 3 medium)
  • 3 1/2 cups water
  • 1/2 cup dry red wine like Chianti
  • 1/4 cup unsalted butter
  • 1 cup Arborio rice
  • 1/2 cup Parmesan cheese
  • 1 tablespoon bottled horseradish


  1. Dice the onion, trim and cut the beet greens into rough slices, and dice the beet stems. Peel beets and cut into fine dice. In a small saucepan, bring water to a simmer and keep at a constant simmer.
  2. In a large saucepan, cook onion in butter over moderate heat until softened about 5 minutes.
  3. Add beets and stems and cook, stirring occasionally, 5 minutes.
  4. Stir in rice and cook, stirring constantly, 1 minute.
  5. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed.
  6. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next.
  7. After 10 minutes, stir in greens and continue cooking and adding water and the wine, about 1/2 cup at a time until rice is tender and creamy-looking, about 8 minutes more (You might not use up all the water).
  8. Remove pan from heat and stir in Parmesan.


Filed under Main Course

3 responses to “Beet Risotto

  1. Mom

    This dish looks amazing. The color of the risotto matches your beautiful flowers. Thanks for sharing.

  2. Your dinner table set up looks so cute! I love how the risotto gets that rich color from the beets + red wine. Sounds delicious!

  3. This sounds amazing. I cant’ wait to serve it next to a nice thinly-sliced brisket of beef. The color throws me into tomorrow! Great idea; thanks for passing it along.

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