Print Recipe

Beet Risotto

This is a delicious and eye-catching dish that is a great holiday side or vegetarian main course.
Total Time30 mins
Servings: 3


  • ~4 cups of vegetable broth
  • 1 TBSP margarine butter or olive oil (I like Earth Balance)
  • 1/2 yellow onion finely diced
  • 1 clove of garlic minced
  • 1 cup of arborio rice
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigo
  • 1 large or two small beets, peeled and grated
  • 1 TBSP chopped fresh dill plus additional dill sprigs for garnish
  • salt and pepper

Optional garnishes

  • crumbled goat cheese
  • horseradish cream made by combining 1/2 cup greek yogurt with 1 TBSP prepared horseradish


  • Heat broth in a medium saucepan on low heat until simmering.
  • Heat margarine or oil on medium heat in a large pot or dutch oven.
  • Add onion and garlic and cook untill vegetables are softened, about 4 minutes.
  • Add rice to vegetables and stir to coat rice with fat and lightly toast rice, about 2 minutes.
  • Add wine to deglaze pan and cook, stirring often, until it is mostly absorbed into the rice.
  • Add beets and stir to combine.
  • Reduce heat to medium low and add one ladle of hot broth to rice and beet mixture and cook and stir until liquid is mostly absorbed.
  • Continue to add broth, one ladle at a time, stirring frequently, until rice is cooked to "al dente". The rice should be creamy, yet provide resistance to the tooth and not be mushy.
  • Remove risotto from heat and stir in dill.
  • Serve immediately with optional garnishes (if using).