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Golden Beet Risotto

Golden Beet Risotto

makes 4-6 servings


  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable stock – heated and kept hot on stovetop
  • 2 golden beets, 3 if they are on the smaller side – separated from greens, scrubbed and dry
  • 1 tablespoon butter
  • ¼ cup grated parmesan cheese + more for shaving
  • salt and pepper


  • Preheat oven to 425 degrees.
  • Package beats in foil, place on a baking sheet and bake about 45 minutes, until they slightly give to touch.
  • Allow the beats to cool in packaging, and then rub off the skins with a paper towel, using a knife for hard to get spots.
  • Cut into 1″ dice, or whatever size you prefer them to be in the risotto.
  • Heat stock over low heat, keep hot.
  • In a medium saucepan, heat olive oil over medium-low heat. Add rice and stir with a wooden spoon until it is thoroughly coated and slightly toasted.
  • Add wine, and cook until it is reduced by half, just a couple of minutes.
  • Add a ladleful (about 1/2 cup) of hot stock, stir until almost all liquid is absorbed.
  • Continue adding stock and stirring, a ladleful at a time, waiting until most liquid is absorbed before adding more, about 20-25 minutes total.
  • Constantly stir, and taste the risotto often to prevent over cooking. The rice should be al dente, but not crunchy – it will also continue to cook when removed from the heat.
  • Stir in beets, butter, cheese, and a pinch of salt and pepper.
  • Garnish with freshly shaved Parmigiano Reggiano.

many thanks to  Almost a Chef

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