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Beet Risotto

  • 40 m
  • 40 m
Betsy Andrews
“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!”


    • 4 cups water
    • 4 tablespoons unsalted butter ( ½ stick)
    • 2 cups carnaroli rice (see Tips) or arborio rice
    • ½ teaspoon salt, divided
    • 1 cup dry white wine
    • 1 cup beet juice
    • ¾ cup grated Grana Padano cheese, plus more for garnish
    • ½ teaspoon sherry vinegar


  • 1 Bring water to a simmer in a medium saucepan.
  • 2 Melt butter in a large skillet over medium heat. Add rice and ¼ 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.
  • 3 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.
  • 4 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 ¼ 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/19/2019