Ingredients
Serves 4
Step 1
Finely chop onion and trim stems close to tops of beets. Cut greens into 1/4-inch-wide slices and chop stems. Peel beets and cut into fine dice. In a small saucepan bring water to a simmer and keep at a bare simmer.
Step 2
In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next. After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. (There may be water left over.) Remove pan from heat and stir in Parmesan.
Step 3
Serve risotto topped with horseradish.
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Reviews (61)
Back to TopLove this recipe, (even though the beets made the kitchen look like a crime scene). Added: 1/2 tsp. salt, 2 cloves garlic, (to onion), about 1/3 c white wine. BTW:If you don't use the (highly recommended) horseradish, add vinegar at the end, (start with 1 T red wine). (Husband thinks this is borscht "adjacent!")
Roxy Palo Alto
San Francisco, CA
12/11/2021
We didn’t use the horseradish- but I love this recipe!
debby5
Philadelphia
7/14/2021
This recipe is good. Not my favorite risotto recipe, but a nice way to make use of already-roasted beets and greens (I used swiss chard from the garden) and rice. I did not have horseradish, and took the advice of everyone else and cooked the rice risotto style, with white wine and a bit of broth. Added a dash of apple cider vinegar at the end. Also threw in some roasted cauliflower, because I had it, and it added nice crunch.
alibumbayay
Seattle, WA
5/28/2014
I loved this risotto when I first made it but the leftovers were not that great. It has a really strong beet taste which I can still remember vividly months later.
Anonymous
Boston
12/27/2012
PS to my last post: I think if you wait to put the beets in until the rice is almost done. If the beets get too mushy, they aren't as flavorful!
smittins
atlanta, ga
12/17/2012
I've made this many times over the last few years, and always to great accolades. This recipe is great, but you have to start with really delicious beets! I use organic and they make all the difference. Can't stress that enough. Also make my own veggie stock, so don't believe that you have to use chicken stock to give it flavor. I also don't cook the beet greens in the risotto, but make a bed of them and spoon the risotto over, just so they wilt slightly, but still impart lots of fresh crunch. I made this last night for a neighborhood potluck, and several people said they don't like beets but LOVED this dish - even asked to take some leftovers with them! And these are traditional, hard-core meat-eaters.
smittins
atlanta, ga
12/17/2012
I've made this recipe several times and always enjoyed it. I love being able to buy a bunch of beets and using almost everything! Most recently I made the risotto with barley and chicken stock instead of water and an extra 2T of red wine vinegar. It turned out very well- the barley made the dish heartier and healthier. Only drawback was that cooking time was greatly extended.
sydkatz
boston, me
11/7/2012
We loved this recipe. Prepared it as written except for using 1/2 c white wine and 3 1/2 c chicken broth as many other reviewers suggested. Fabulous - creamy yet tangy.
ausra27
indiana
6/9/2012
This was interesting. I feel that the beets are too mild so you mostly end up tasting the cheese and rice--which is not a bad thing! Risotto is alway delicious. I just think this is not particularly delicious. That's why there are so many reviews calling for something more. It needs the horseradish, lemon, vinegar, whatever. Some oomph. but the color is beautiful and if you want a change of pace, it is with trying.
Achilz
2/26/2012
This was very tasty. After reading other reviews, I made the following changes when I made it: 1. Cooked the beets first in boiling water, peeled them, and added them at the same time as the beet greens (about 5 mins from the end). 2. Added two cloves of chopped garlic at the same time as the beet stems. 3. Instead of water, used 3/4 cup white wine first, and then 5 cups of simmering water with 1 tsp salt. 4. Added 1 tbsp cider vinegar towards the end. The vinegar definitely added flavor, but I wouldn't add more than that. Overall, a great meal to use up some of our CSA veggies with a salad on the side.
Jesspatsy
Vermont
6/26/2011
Ok I am back. Tried this again and this time added a little red wine vinegar...maybe 1 or 2 Tbs..easier to say "to taste". It made a big difference. Seems like that is the missing ingredient we have all been searching for. Also made a soup out of leftovers, adding chicken broth. This was good, as I anticipated.I think it could have been veg broth or even water and worked just as well.
vox69nn
Medina, Ohio
5/7/2011
This was good - borderline delicious. Agree with all those who suggested salt and using at least some broth. Also added a little garlic but I put garlic in everything. Still feel it needs something. I wonder if a little touch of vinegar would help - rice or red wine. Just an idea for another time. I am thinking too that the leftovers could be thinned (with broth or water) and served as a soup.Will try and report.
vox69nn
Medina, Ohio
5/5/2011
Really delicious! Like that it uses all of the beet, because I wasn't sure what to do with the stems and greens. I used homemade chicken broth instead of water and added a little white wine.
socucy3
Oakland
1/23/2011
As I was preparing this recipe, my husband was panicking. He doesn't like beets, let alone, the stems and leaves. He was amazed that it all reduced down to a beautiful and colorful risotto. Let liked it and said, save that recipe, I will eat it again.
NancyLCooper
10/23/2010
A wonderful way to use both the beets and the greens from my CSA. I didn't have horseradish, so I threw in about a quarter cup of crumbled Roquefort cheese (and eliminated the parmesan) to amp up the flavor. I also used broth instead of water, and I kept a Parmesan rind simmering in it (which, in retrospect, was probably overpowered by the roquefort). Pretty quick for a risotto and a very striking presentation.
Anonymous
jamaica plain, ma
9/23/2010
