Beet Risotto

"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)"
photo by MA HIKER photo by MA HIKER
photo by MA HIKER
Ready In:




  • Preheat the oven to 425 degrees.
  • In a medium pot, warm the broth over medium heat.
  • In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
  • Stir in the rice to coat with the oil, toast for 2 minutes.
  • Add the beets, onion and garlic and cook until softened, about 5 minutes.
  • 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.
  • 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.
  • Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.

Questions & Replies

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  1. rosslare
    So bright red and has lovely subtle beet flavour. A treat topped with blue cheese or feta and walnuts. Maybe a drizzle of honey, too?
  2. Tarteausucre
    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!
  3. Jmommy209
    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!
  4. CranberrySparkle
    Easy to make and delicious. I put parmesan cheese on it as a garnish. Highly recommended for those who like beets.
  5. chefnordyke
    We are not big beet fans in our house but we all really loved this recipe, even my picky 2 year old. I did substitute shallots for the onion, as I saw in another version of this recipe. We also topped it with a bit of goat cheese and pecans because I had those on hand. I am a bit confused by the nutritional info listed. I thought it seemed too high so I entered it into my fitday program and it came up much lower, about 240 cal per serving, not including the cheese and pecans. Thanks for the post, we will be making this again.


I have been a member of recipezaar and for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.
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