Real Recipes From Real Home Cooks ®

beet risotto

Recipe by
barbara lentz
beulah, MI

creamy and delicious

yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For beet risotto

  • 10 c
    chicken stock
  • 4 Tbsp
  • 1/4 c
    olive oil
  • 1 lg
    sweet onion
  • 2 lg
    red beets peeled and shredded
  • 3 c
    arborio rice
  • 6 oz
    shredded pecorino cheese about 1 1/2 cups
  • 1 Tbsp
    poppy seeds

How To Make beet risotto

  • 1
    Heat chicken stock in a large stockpot and keep it warm. In a large skillet add the butter and oil and let the butter melt. Add the onion and cook until softened. About 5 minutes
  • 2
    Add the shredded beets and cook until the pan is dry about 12 minutes. Add the rice and cook over medium heat for 2 minutes. Add a ladle of stock. Cook until absorbed Add another ladle and cook until absorbed.
  • 3
    Keep doing the same thing 1 ladle at a time until the rice is aldente about 25 minutes. Stir in the cheese. Spoon the risotto into dishes and top with the poppy seeds.

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