Beetroot Risotto

Someone asked if there was any other way to use beetroots other than in a cake or a salad. I think I just may have a solution for eating beetroots in a more traditional recipe. Omitting the balsamic vinegar is an option, but the flavor combination is surprisingly savory, perfect for a risotto.

Makes 2 servings


Food Processor


1T Balsamic Vinegar
2T Olive Oil
1 Onion
1 Celery Stalk
1 Garlic Clove
2 cups Arborio Rice
3 1/2oz. Red Wine
2 cups Vegetable Stock
1/2lb. Beetroot
2T Butter
1 1/4 cups Parmesan Cheese


Cook and peel beetroot as desired.

Puree beetroot in a food processor, adding a few drops of balsamic as needed. Do not make too wet.

Dice onion, garlic, and celery.

Heat your stock to a low simmer. Keep warm throughout use.

Heat olive oil in heavy pan on MED-HI.


Add onion and celery to your heated pan and lightly fry until onion is translucent.

Add garlic and cook for about 2 minutes. Do not brown the garlic.

Add rice, stirring constantly so the rice absorbs all the oil but does not brown.

Pour in wine and reduce until dry, stirring constantly.

Add a ladle of stock and stir rice until all the stock is absorbed. Repeat this process until your rice is creamy and no longer absorbs stock.

Add beetroot and stir for about 3 minutes, adding more stock as needed to keep the rice creamy.

Remove your pan from the heat. Stir in butter and half of the Parmesan. Cover and let rest for 3 minutes.


Remove lid from pan and plate your risotto.

Serve with a generous amount of Parmesan.


Add a dollop of horseradish over the top at service to tie the dish together.


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