Roasted Beet Risotto

Name: Roasted Beet Risotto
Total time: 2 h 31 min
Yield: 6 servings
Ingredients: 3 medium beets; 3½ cups reduced-sodium chicken broth; 3 cups water; 1 small onion; 2 tablespoons olive oil; 2 cups Arborio rice; ½ cup dry white wine; 1 teaspoon salt; ½ teaspoon black pepper; 1 oz Parmigiano-Reggiano; 1 to taste Parmigiano-Reggiano shavings

A vibrant and creamy Italian risotto made with tender roasted beets and finished with Parmigiano-Reggiano cheese. The beets give this classic dish a stunning pink color and earthy sweetness.

6 servings

2 hr 31 min

Published October 4, 2025

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Ingredients

•3 medium beets
•3½ cups reduced-sodium chicken broth
•3 cups water
•1 small onion
•2 tablespoons olive oil
•2 cups Arborio rice
•½ cup dry white wine
•1 teaspoon salt
•½ teaspoon black pepper
•1 oz Parmigiano-Reggiano
•1 to taste Parmigiano-Reggiano shavings
•

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 425°F.
10 min
2.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
90 min
3.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
10 min
4.
While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
10 min
5.
Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
4 min
6.
Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup 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. (Reserve leftover broth.)
22 min
7.
Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
5 min

Cooking Instructions

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

10 min

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.

90 min

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.

10 min

While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

10 min

Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

4 min

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup 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. (Reserve leftover broth.)

22 min

Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

5 min