Rosy Red Risotto

Kathy W


This is a fun dish to serve, especially during the Christmas Season. Add a sprig or two of fresh parsley for an even more festive look.

For some risotto can be a bit intimidating. It is really an easy dish to make. Just takes a little time and attention, but it is so worth it.

★★★★★ 1 vote
10 Min
30 Min
Stove Top


1/2-3/4 c
beets, about 1/2 of a can of beets (15.5 oz) plain - not pickled, drain and reserve liquid, small diced
1 medium
onion, diced
1-2 Tbsp
olive oil
1/2 c
white wine (optional)
1 c
arborio rice
4 1/2 c
hot stock, chicken or vegetable
1 Tbsp
salt and pepper to taste

How to Make Rosy Red Risotto


  • 1Drain beets, reserving liquid, about 1/2 cup. Dice beets - small dice and set aside. (If you don't want red hands, wear gloves.) Add reserved liquid to stock.
  • 2Heat oil in a heavy 2 quart pot. Saute onion in oil until translucent.
  • 3Add rice and stir until grains are coated with oil.
  • 4Add wine (Optional - or use stock if you prefer) and stir constantly on medium heat until wine is absorbed.
  • 5Add 1 cup of stock, stirring until liquid is absorbed. Continue cooking for about 20 - 30 minutes, adding the remaining liquid 1 cup at a time, allowing liquid to absorb before adding more. The rice, when done, should be firm with a little bite in the center, or al dente.
  • 6Remove from heat. Add butter and stir vigorously until butter is melted and risotto is creamy.
  • 7Gently stir in the diced beets and serve.

Printable Recipe Card

About Rosy Red Risotto

Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #rice, #beets