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Spring Beet Risotto

Hannah Abaffy
  |   April 30, 2024   |  
Roasted beets give classic Italian Risotto a striking color and a subtle, sweet flavor. Easy to prepare, this vivid dish is a celebration of Spring in all its delicious glory!

Prep Time:
Cook Time:
Total Time:
Yield: 4

Spring Beet Risotto

About This Recipe

For the Roasted Beets
  1. Place your oven rack in the center of the oven and preheat to 400F. Begin preparing your beets for roasting by cutting off the leaves close to the top of each beet. Save these greens; they are delicious and can be used in a variety of other dishes.
  2. Scrub the beets under cold water, then toss in 2 tablespoons of oil. Wrap each beet individually in aluminum foil and place them on a baking sheet before roasting to catch any juices. Bake for 50-60 minutes until fork tender, checking every 20 minutes to ensure they don’t scorch in the oven. If the bottom of the beets begin to burn, drizzle with a little water, rewrap, and continue cooking.
  3. When finished cooking, remove the beets from the oven and allow to rest until cool enough to handle. Using your fingers or a paring knife, slip the skins off the beets and slice them into thick wedges.

For the Risotto
  1. Transfer a third of the prepared beets into a saucepan with the chicken stock, and using an immersion blender, puree the combination until smooth (it should be very liquidy). If you don’t have an immersion blender, this step can be performed in an upright blender and then transferred to the saucepan. Bring the beet-infused stock to a gentle simmer.
  2. In a Dutch oven or large heavy-bottomed stock pot, heat two tablespoons of olive oil on med-low. Add your trio of minced aromatics: shallot, parsley, and garlic, and cook until tender, approximately 5 minutes. Add your *rice, unrinsed (see explanation above), stir to coat, then pour in the wine and cook for a few minutes.
  3. Carefully add two ladles full of the beet/stock combination, salt, and pink pepper. Simmer over low heat, stirring regularly until most of the liquid is absorbed; this should take 5-10 minutes. Continue adding stock two ladles at a time and stirring to prevent the rice from sticking to the bottom. Cook until the liquid is absorbed and the grains seem almost dry before making the next addition. Continue until you have used all the liquid and the rice is soft and creamy.
  4. Turn off the heat and finish your risotto with the parmesan, lemon zest, and reserved wedges of roasted beets. Season to taste with additional salt and serve immediately. Garnish with more parmesan and parsley.

This recipe is found in:
Recipes by Course or Meal: Main Courses
Recipes by Cuisine: Italian Recipes
Recipes by Season: Spring and Summer Recipes

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Hannah Abaffy

Chef-Copywriter-Sultan of Sweets

Working in the hospitality industry for well over a decade, Chef Hannah Abaffy has held every position available in a restaurant kitchen. From line cook to executive pastry chef, she calls on her ten-plus years of work in the field and her culinary degree to write about our gourmet ingredients and craft informational articles and blog posts that will help you elevate everything from a wedge of cheese to a lobe of foie gras.

From working with food every day to writing about it, Hannah is now a contributing author for Gourmet Food Store, along with her work helping restaurants develop recipes and craft menus and running her award-nominated food history blog Milk and Honey.

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