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Beet Risotto

5 c Chicken or vegetable broth, divided use
2 tb Unsalted butter
1 tb Oil
1/3 c Onion; minced
5 1/2 c Arborio rice
1/2 c Dry white wine
2 Fresh beets (green tops removed); washed, peeled, d
1/4 c Whipping cream
1/3 c Parmesan cheese; grated
1 tb Fresh parsley; chopped
Sprigs of italian parsley


Place broth in saucepan; bring to a simmer. Turn heat to low and keep broth at a low simmer. Heat butter and oil in a heavy-bottom 4-quart Dutch oven over medium heat. Add onion and cook for 1-2 minutes or until it begins to soften, being careful not to brown it. Add rice and stir for 1 minute, making sure all the grains are well-coated. Add wine and stir until wine is completely absorbed. Add beets and 1/2 cup of the hot broth. When broth is almost completely absorbed, add another 1/2 cup of hot broth. Stir for 30 seconds. Continue to cook on medium to medium high heat, adding broth in 1/2 cups, stirring for 30 seconds and cooking until almost all the broth is absorbed. After approximately 18 minutes, when the rice is tender but still a little firm and all broth has been added and absorbed, remove from heat and stir in cream, parmesan and chopped parsley. Stir vigorously to combine.

Presentation: Spoon into 4 shallow bowls and garnish each bowl with a sprig of fresh Italian (flat-leaf) parsley. Serve immediately.


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