Beet Risotto


Another beet post, and another time I am bested by beets.  This beet risotto is magical.  Not only is it a marvelous color, but it is delicious on the day I made it and for days after as leftovers.  AND to top it off, there is minimal cheese in it yet it is no less fantastic than a full cheese risotto.  Healthier and more beautiful. Eat the rainbow!

This recipe comes from Deborah Madison.  She is a vegetarian chef who was recommended to me by a friend and I treated myself to her cookbook, Vegetarian Cooking for Everyone.  I’ve made a few recipes so far and completely enjoyed them.

Beet Risotto

slightly adapted from Vegetarian Cooking for Everyone


  • 6 cups of vegetable stock (I recommend making this from scratch, I used the Deborah Madison recipe in her book as well, and once you get the hang of it you will be converted to making your own!)
  • 3 Tbsp butter
  • 1/2 cup diced onion, white or yellow
  • 1 1/2 cups of Arborio rice, uncooked
  • 1/2 cup dry white wine (I tend to use whatever I have)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh basil
  • 2 cups raw peeled and grated beets (about 2-3 medium beets)
  • chopped beet greens, remove stems (use whatever comes with the beets)
  • freshly ground pepper
  • salt to taste
  • 1 lemon, zested and juiced separated
  • 1/2 cup freshly grated Parmesan cheese (or Pecorino Romano)


  1. Bring the stock in a small pot to a simmer.
  2. Heat the butter is a large pot over medium, then add the onion and saute for 3 minutes.
  3. Add the rice, stir and cook for 1 minute.
  4. Add the wine, simmer until absorbed.
  5. Add 1 Tbsp of parsley, 2 Tbsp basil, all the beets and beet greens and add 2 cups of stock.  Allow this to simmer until the stock is absorbed.
  6. Next begin adding the stock 1/2 cup at a time, stir frequently until completely absorbed before adding the next 1/2 cup until only 1 cup remains of the stock. Taste the rice, if not cooked, add more stock using the above method until the rice is cooked through.
  7. Season with lemon juice, lemon zest, salt and pepper to taste.
  8. Serve with fresh parmesan cheese and fresh parsley.