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2021 Food Box #4 - Beet Risotto Recipe

Beet Risotto Recipe


  • 3 medium beets

  • 3 1/2 cups of broth (chicken or veggie)

  • 3 cups water

  • 1 small onion (finely chopped)

  • 2 cloves garlic (minced)

  • 2 tbsp butter

  • 2 cups Arborio rice

  • 1/2 cup dry vermouth/white wine

  • 1 tbsp balsamic vinegar

  • 1 tsp salt

  • 1/2 tsp black pepper

  • goat cheese (optional)

  • dill (optional)

  • cashews (optional)


  • Put oven rack in middle position and preheat oven to 425°F.

  • Tightly wrap beets in foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until smooth. Dice the remaining beet into 1/2 inch cubes.

  • While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.

  • Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.

  • Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.

  • Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.

  • You can top the risotto with goat cheese, dill, and/or cashews (optional).

  • Serve!

**** bolded ingredients are part of this weeks food box!

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