Beet Risotto

Matthew: I love beets a lot.  I’ve put them in almost ever kind of dish before, but never in risotto.  Luckily, I have Risotto by Judith Barrett and Norma Wasserman, a cookbook entirely devoted to risotto that includes one recipe for beet risotto.  I made this red dish for my Valentine’s Day dinner and served it alongside chicken and apple sausages.  It made for a really good dinner!  Here’s the recipe:

5 cups broth (I used low-sodium chicken broth)

1/2 cup dry white wine

2 tablespoons unsalted butter

1 tablespoon oil (I used olive)

1/3 cup finely minced onion

1 1/2 cups Arborio rice

2 whole beets, washed, peeled, diced

1/4 cup cream

1/3 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

Bring the broth to a steady simmer in a saucepan on top of the stove.  In a heavy, 4-quart pot over moderate heat, heat the butter and oil.  Sauté the onion for 1-2 minutes, until it begins to soften, being careful not to brown it.  Add the rice to the onion, stir with a wooden spoon for 1 minute.  Add the wine and stir until it is completely absorbed.  Add the diced beets (I chose to roast mine ahead of time and add them a few minutes before the risotto was done cooking).  Begin to add the simmering broth, 1/2 cup at a time, stirring frequently.  Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end.  Stir frequently to prevent sticking.  After approximately 18 minutes, when the rice is tender but still firm, turn off the heat and immediately add reserved broth, cream, Parmesan, and parsley–and stir vigorously to combine with the rice.  Serve immediately.


5 responses to “Beet Risotto

  1. OOH. This looks good. And I have never eaten beets before!

  2. Very colorful!!!

  3. Yum! That looks good. Maybe I’ll have to try this recipe to convince Flori to like beets too. If you’re looking for other ways to try beets, these recipes look good:

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