Red Beet Risotto Recipe

Name: Red Beet Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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
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.

675

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 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.

That's it — enjoy your meal!

Red Beet Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions