David Ruggiero's Beet Risotto Recipe

Name: David Ruggiero's Beet Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small beets, rinsed and trimmed; A pinch of saffron; 2 1/2 cups chicken stock, preferably homemade; 4 tablespoons unsalted butter; 2 tablespoons onion, diced; 1 cup Arborio rice; 2 tablespoons dry white wine; 2 ounces white truffle oil; 3 tablespoons freshly grated Parmesan cheese; 1 tablespoon chives, chopped; Sea salt and freshly ground pepper to taste

Servings: persons

2 small beets, rinsed and trimmed
A pinch of saffron
2 1/2 cups chicken stock, preferably homemade
4 tablespoons unsalted butter
2 tablespoons onion, diced
1 cup Arborio rice
2 tablespoons dry white wine
2 ounces white truffle oil
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chives, chopped
Sea salt and freshly ground pepper to taste

1
In a small saucepan, simmer the beets in water to cover until tender (about an hour).
2
Set them aside and reserve the cooking liquid.
3
When the beets are cool, peel them, dice them and set them aside.
4
Soften the saffron in the chicken stock.
5
Heat three tablespoons of the butter in a heavy skillet and cook the onion until it is soft.
6
Add the rice and stir for about 30 seconds, or until the grains become opaque.
7
Add the white wine and when it has been absorbed, add a small amount of chicken stock, stirring constantly.
8
Add the beet cooking liquid a little at a time.
9
When this has been absorbed by the rice, continue adding small quantities of chicken stock and stirring, until the rice is al dente -- in other words, with a slight bite to it.
10
Add the diced beets and stir them in.
11
Add an ounce of the truffle oil and the Parmesan cheese and continue stirring.
12
Add the remaining butter and the chives and stir in the remaining ounce of truffle oil along with sea salt and freshly ground black pepper to taste.
13
Pass the extra cheese separately.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small beets, rinsed and trimmed, A pinch of saffron, 2 1/2 cups chicken stock, preferably homemade, 4 tablespoons unsalted butter, and more.

Yes, David Ruggiero's Beet Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

David Ruggiero's Beet Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions