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


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.

About this Recipe

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