roasted beet risotto


There are just some things that scream summer. For me, one of those things are beets. I know, beets aren’t a super popular vegetable, and admittedly, they are one vegetable I absolutely despised as a child, but, in the last few years, beets have really grown on me. A few weeks ago we were at our grocery store, Wegmans, and I saw the fresh red and golden beets in the produce department. Since then, I have had beets on the brain! 

I wanted to come up with a different way to serve the beets. My mom had mentioned to me that she had made shrimp risotto one night for dinner last week and suddenly I thought, beet risotto! Personally, I like my beets roasted but you could definitely boil them as well. By adding the roasted beets to the risotto, it made a delicious dinner that wasn’t overly sweet, as beets can sometimes be. And how about this color?! In my mind, you can never go wrong with something that is this shade of pink/purple 🙂

Truthfully, if I hadn’t added the beets to the risotto myself, I wouldn’t have known they were even in the dish. The mixture of the chicken stock, butter and Parmesan have a way of coming together to really cut this sweet vegetable into a very mild taste — it’s pretty remarkable! So for those that don’t like beets, give this recipe a try — you will forget you are even eating one of the healthiest foods in the world!

Have a great day and thanks for dropping by!





Roasted Beet Risotto
3 red beets
2 tablespoons olive oil
1 small onion, chopped
1 shallot, chopped
2 cups arborio rice
1/2 dry white wine
32 ounces chicken stock 
1 tablespoon butter
1/4 cup Parmesan cheese plus more for garnish
Salt and pepper to taste 
Preheat the oven to 425 degrees. Wrap each beet in a packet of foil. Place on a baking sheet and bake until the beet is slightly soft, about 50-60 minutes. Allows the beets to cool in the packet and rub off the skins. Place beets in food processor and mix until a texture that is similar to a puree forms; set aside. Place chicken stock in pan and keep the heat on low to warm the stock. Meanwhile, heat olive oil in large pan over medium heat and cook onion and shallot until soft and starting to brown, about 10 minutes. Add the rice and stir to coat. Mix in the wine and allow the mixture to reduce, about 3 minutes. Add about 1/2 cup of warm chicken stock at a time until absorbed. Continue to stir and add the stock 1/2 cup at a time until the liquid is absorbed; repeat until the rice is fully cooked, about 20 minutes. {I used just about all my stock and tasted the rice at this point to check it’s “doneness”} Remove from the heat and stir in the butter. Add the pureed red beets and stir to combine completely. Add the Parmesan cheese and season with salt and pepper. Garnish with additional Parmesan, if desired. 

10 thoughts on “roasted beet risotto

  1. I'm like you, beets have grown on me over the years! What a great way to prepare them, very tasty recipe! I love how vibrant these pics are too! Happy Tuesday lovely lady!!!

  2. How interesting! I love this idea. Confession – I don't think I have ever had a beet. Perhaps I should give them a try!


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