Roasted Beet Risotto aka Pink Rice

Hello there, lovelies! Fall is a great time for root vegetables, especially delicious beets...in a Roasted Beet Risotto!


Stop crinkling your nose- beets are amazing! And good for you, too. I've loved them for years, but usually only see them made as borscht. Don't get me wrong- beet soup with sour cream is fabulous, but sometimes a girl wants a change.

If you have a picky kid who loves the color pink but hates vegetables, this one is for you. Or if you like beets but don't know what to do with them, this one is for you. Bon Apetit!

Ingredients:
3 medium beets
olive oil
6 cups chicken broth
3/4 cup finely-chopped red onion or leek
3 cloves garlic, minced
1 1/2 cup arborio rice
1/2 cup dry red wine
1 Tblsp balsamic vinegar
2 Tblsp butter
1/2 cup grated parmesan cheese


  1. Preheat the oven or toaster oven to 425 degrees.
  2. Cut beets into quarters and toss with live oil and a pinch of salt. Place on foil on a cookie sheet and seal foil around beets to make a packet (so it will steam).

  3. Roast for 35-40 minutes, then remove and let cool.
  4. When cool, peel the beets, dice them, and set them aside 
  5. OR skip steps 1-4 and buy pre-cooked beets from Trader Joe's, and dice them after opening.

  6. Heat the chicken broth over medium heat.
  7. Saute the onion and garlic, then toss the arborio in there and toast it for 5 minutes or so.

  8. Add the wine and balsamic and stir until they are absorbed.
  9. Stir in the diced beets. Things are going to start getting pink here.
  10. Add the warmed broth, a cup at a time, to the rice mixture. Stir constantly- the rice needs time and heat to absorb the liquid properly.

  11. After 15 minutes or so of adding broth and stirring until absorbed, remove the rice dish from the heat.
  12. Add cheese and let rest for 3 minutes.
  13. Nom.

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