Red Beet Risotto Recipe

Name: Red Beet Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 lb carnaroli rice; 4 ounces white onions, finely chopped; 2 cups red beet juice; 1 bunch red beet, tops finely chopped; 4 cloves garlic, thinly sliced; 4 cups vegetable stock; 4 ounces white wine; 4 ounces butter; 1 tablespoon vegetable oil; 4 tablespoons grated parmigiano

Servings: persons

1 lb carnaroli rice
4 ounces white onions, finely chopped
2 cups red beet juice
1 bunch red beet, tops finely chopped
4 cloves garlic, thinly sliced
4 cups vegetable stock
4 ounces white wine
4 ounces butter
1 tablespoon vegetable oil
4 tablespoons grated parmigiano

1
Sweat the onion in two thirds of the butter and the oil.
2
Add the beet tops and mix well.
3
Add the rice and toast for a few seconds.
4
Sprinkle the wine and let it evaporate.
5
Add stock, enough to cover the rice and simmer.
6
Halfway through, add all the beet juice and continue simmering.
7
Altogether this should take 16 to 18 minutes.
8
Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy.
9
When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy.
10
Serve immediately topped with shaved parmigiano.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 lb carnaroli rice, 4 ounces white onions, finely chopped, 2 cups red beet juice, 1 bunch red beet, tops finely chopped, and more.

Yes, Red Beet Risotto falls under the General 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.

Red Beet Risotto

How did you like this recipe?

Frequently Asked Questions