Pink Risotto With Beet Greens and Roasted Beets
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 5 generously as a main dish
- ¾pound beets (1 bunch small), roasted
- 1bunch beet greens, stemmed and washed
- 6 to 7cups chicken or vegetable stock, as needed
- 2tablespoons extra virgin olive oil
- ½cup finely chopped onion
- 1½cups Arborio or Carnarolli rice
- 2garlic cloves, minced or pressed
- ½cup red, rose, or dry white wine
- Salt
- Freshly ground pepper
- 1 to 2ounces Parmesan cheese, grated (¼ to ½ cup, to taste)
- 2tablespoons finely chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
470 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 17 grams protein; 1207 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.
- Step 2
Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
- Step 3
Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about ½ cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
- Step 4
Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
- Step 5
When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Private Notes
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Cooking Notes
BERFB
This is a great risotto. I used red, golden and rainbow beets for a tri coloured risotto. I also held back some of the diced beets to garnish at the end. I added 3 tablespoons of goat cheese at the Parmesan stage and topped with a big dollop of goat cheese . Be generous with your kosher salt here.
Dawne
All good, and I bet this would be great with a wee bit of sweet gorgonzola and maybe some crispy pancetta as garnish. I used Pinot Blanc for the wine.
Ken M
This was sooooo creamy and dreamy and tasty! I have so many beets to use in my garden this fall and this might be how I use them all. I love having a recipe where I can use the beets and greens at the same time. I followed the recipe as written for the most part with 3 minor adjustments — instead of chicken broth, I used marmite broth and just omitted the wine completely because we have a dry household. And then I added in 2 tbs of butter at the end.
sarahsw
made with golden beets. Otherwise as written. Delicious!!!
Stephanie
I always find it funny when the comments are full of "this recipe, but..." (like a wise man once said, if my grandmother had wheels, she'd be a bicycle.) I made this, as written, and it was delicious! Gorgeous color. A bit salty, but that's on me.
Nori
I made this in the Instant Pot — used the sauté function to start; then shifted to manual / high pressure for 5 minutes. A little soupy, but the rice was al dente. Then shifted back to sauté, and stirred in the beet greens. Finished with 3 oz. chèvre. Yum!! The toddler gobbled his down.
Gabe M
Marry this recipe with that of J. Kenji Lopez-Alt's for pressure cooker mushroom risotto: Dice 1/3 of the beets you use (or one large beet in my case). Shred the other 2/3 on the large holes of a box grater. Saute your onion, garlic, and rice as usual. Add beets and saute for a minute or two. Deglazee with 3/4 cups wine. Add in 1 quart of stock. Close the lid and pressure cook on low for 5 minutes. Release rapidly and stir in the cheese and herbs. Serve with diced beets and parsley on top
Mark
Add some toasted walnuts at the end!
Justin
Wine: chardonnay works well. Needs constant attention for stirring and adding broth. Takes about an hour to prep, starting with beet roasting.
stephanie
This is a great recipe and alternative to borscht to use up all the beets from my CSA bag! I added a hunk of butter early on in process and seasoned veggie broth with thyme and crushed red pepper. Added 5 cloves of garlic instead of 2. It would be helpful if recipe instructions would include a suggestion for the heat level as the rice and broth simmer. I fussed throughout with adjusting the heat but it all turned out in the end! Such a fun color to serve folks!
Kevin
As long as you're buying beets with the leaves on, don't forget to use the beet stems for additional texture. Diced into 1/4" pieces and cooked with a splash of oil and chicken stock and one pressed garlic clove. Get them softened and toss them in near the end before the parmesan.
Brad
The roasted beets harmonized beautifully into the risotto.
jo
Yummy recipe. The bright pink color is a delightful surprise. Try using red onion and a shallot instead of plain onion.
almond flour crab cakes
This really works! I also added some chopped parsley and frozen peas and some mustard greens at the end finishing with a splash of heavy cream that turns the sauce a creamy pink.
PattyFab
I grate the beets and add them earlier, just before the rice so they really cook with the risotto. I also garnish with creme fraiche and sometimes a dollop of pesto. And I have also added fennel.
Leek
Really tasty - I use goat cheese instead of parmesan, and add toasted pine nuts.
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