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    You are in: Home / Recipes / Beet Risotto Recipe
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    Beet Risotto

    Beet Risotto. Photo by MA HIKER

    1/1 Photo of Beet Risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    MA HIKER's Note:

    I love beets and am always looking for other ways to cook them - this is from Rachel Ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. I am a purist and served it plain to enjoy the beet flavor. I also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)

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    Units: US | Metric


    1. 1
      Preheat the oven to 425 degrees.
    2. 2
      In a medium pot, warm the broth over medium heat.
    3. 3
      In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
    4. 4
      Stir in the rice to coat with the oil, toast for 2 minutes.
    5. 5
      Add the beets, onion and garlic and cook until softened, about 5 minutes.
    6. 6
      Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
    7. 7
      While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
    8. 8
      Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.

    Ratings & Reviews:

    • on March 15, 2009


      I had this in my cookbooks for a while now and I finally had the chance to make it. I think I found a keeper, I topped it with a wonderful young goat Gouda I found at the market. I can't wait for dinner tomorrow. Thanks so Much for posting Ma!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2009


      This was very good, I did not have red wine, so I used lime juice instead, which may have been the reason it was a tiny bit bland for me. Easy to make and a beautiful color. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2008


      Easy to make and delicious. I put parmesan cheese on it as a garnish. Highly recommended for those who like beets.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Beet Risotto

    Serving Size: 1 (540 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 467.6
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 1179.6 mg
    Total Carbohydrate 67.6 g
    Dietary Fiber 3.5 g
    Sugars 4.7 g
    Protein 13.0 g

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