Beet juice gives this classic Italian vegetarian risotto recipe a gorgeous (millennial) pink hue. Look for bottled beet juice with other juices at well-stocked supermarkets or juice some of your own. Just be sure to wear gloves!

Betsy Andrews
Source: EatingWell Magazine, March/April 2018


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Bring water to a simmer in a medium saucepan.

  • Melt butter in a large skillet over medium heat. Add rice and 1/4 teaspoon salt. Cook, stirring occasionally, until the edges of the rice are transparent, 3 to 4 minutes. Add wine, reduce heat to medium-low and cook, stirring, until it has evaporated, 2 to 3 minutes.

  • Add a ladleful of the simmering water to the rice and cook, stirring frequently, until most of the water is absorbed, about 3 minutes. Continue to cook, adding water by the ladleful and stirring frequently after each addition, until most of the water is absorbed, 12 to 18 minutes.

  • Add beet juice to the rice. Adjust the heat to maintain a simmer and cook, stirring frequently, until most of the liquid is absorbed and the rice is creamy and just tender, 6 to 8 minutes. Remove from heat and add Grana Padano, vinegar and the remaining 1/4 teaspoon salt. Serve with more cheese, if desired.


Tips: Carnaroli rice, a short-grained Italian rice, gives risotto its characteristic creamy texture. Find it at Italian markets or well-stocked grocery stores.

Nutrition Facts

356 calories; protein 7.4g 15% DV; carbohydrates 53.6g 17% DV; exchange other carbs 3.5; dietary fiber 1.3g 5% DV; sugars 0.4g; fat 10.5g 16% DV; saturated fat 6.3g 32% DV; cholesterol 29mg 10% DV; vitamin a iu 334IU 7% DV; vitamin c 1.1mg 2% DV; folate 1.3mcg; calcium 122.6mg 12% DV; iron 1.1mg 6% DV; magnesium 9.1mg 3% DV; potassium 144.9mg 4% DV; sodium 460.6mg 18% DV.