Beet Risotto

I’ve made this several times and it’s a beautiful way to showcase the beet’s sweetness. That being said reduce the salt by 1 1/2 teaspoon, add the initial when sautéing and then do 1/2 tsp halfway through and taste before adding the last 1/2 and adjust according to your preference. I also strongly suggest swapping the parsley for dill and finishing with a squeeze of lemon, I’ll top this with walnuts or pecans too for a bit texture variation.

• pawelyd

• Chicago

• 1/8/2021

This is one of my favourite recipes. I make it all the time, to the point that if I'm cooking for one of my friends, its what they would expect me to make. Its super easy to make (especially if you already have pre-chopped beetroot), and it never fails to impress with its magnificent purple hue. Even my sister, who dislikes both goats cheese and beets, loves it; the two flavours combining and complimenting each other seamlessly.

• Anonymous

• Amsterdam

• 1/9/2018

Excellent recipe! I found this one in the $68 Dinner Story". This is the ultimate comfort food. It does take a full hour and one must stand at the stove stirring this one BUT, it is definitely worth the time and effort. Because there are only two of us, we had this for dinner and lunch for 2 days. We both love it! I plan on making this once a month.

• baroquemusicfan40

• 9/11/2016

Excellent risotto. Made per the recipe. Served with grilled lamb shoulder, french beans, and some goat feta mixed with a bit of yogurt.

• Anonymous

• Wellington, New Zealand

• 6/11/2016

Delicious! Made it with Parmesan. And just regular cream.

• Anonymous

• Boulder, CO

• 3/18/2016

I thought this recipe was quite good, although I made some minor tweaks. I didn't have enough beets so I combined beets with carrots (which I added a few minutes after the beets to the pot). I added about 2tbs of za'atar to the pot as the very first step, and toasted the spice before adding the oil and onion. I deglazed with 1 1/2 cups white wine instead of broth. Finally, I added a splash of fresh lemon juice to each bowl just before serving for a little bit of freshness.

• peculiarpurple

• 1/31/2016

This was delicious! I used candy stripe beets since I happened to have them, and the color simply disappeared. Golden beets would be beautiful! I will definitely make this again, and will try a variation on seasoning. Zatar maybe? Epicurious: please delete reviews by those who never made the recipe!!

• starchgirl

• Cleveland

• 7/7/2015

I've never been a huge fan of risotto or made it for that matter. Stirring rice for on hour never seemed with it I was wrong. It took a little longer and needed more broth. Substituted aged balsamic vinegar and skipped the cheese.

• RenoFoodie

• Reno,NV

• 6/17/2015

I really love this recipe and how it turned out. I had to make a couple of substitutions, rose and balsamic vinegar for the white wine vinegar, and sour cream for the cream. Evernote really enjoyed the dish, even those that normally do not eat beets. I will make it again.

• KatMitchell

• Duvall, Washington

• 6/7/2015

我同意下面的评论,评论应该是佛r those who make the recipe to actually review the recipe. With that said... I made it and I loved it! Had to make a few changes - got it all started to realize I didn't have Arborio rice, so substituted Basmati. Which I think worked out fine - maybe not as creamy... While cooking I thought maybe it would benefit from some fresh thyme being stirred in, but figured I'd keep that as a thought for next time. I didn't have plain goat cheese, but rather one with herbs, so I tried that on part of my risotto, and grated some Feta on the other section. Both were good, but the herbs over powered the flavors, so would maybe keep that in mind to try on some leftovers to pimp them up. I think one change I would make is rather than using white wine vinegar I'd like to try it with either white or red balsamic - I think either would add a bit of sweetness that would compliment the beets. And possibly use more than what's called for... But I love cooking and finishing things with Balsamic. Might also consider sometime doing with cumin seeds - I love rice cooked with cumin seeds! (1t cooked with 1 cup rice - it's amazing!) Overall, I enjoyed it and would make it again. Especially the color is fabulous and would be a nice complement on a dish rather than a typical white starch.

• LynnAG

• NC

• 6/6/2015

This risotto is AMAZING. I always add salt to recipes and this was no exception. I loved the color and the rich beet flavor was so different. It would be fun to make it for valentine's or a holiday! Otherwise, cook risotto as you normally cook it. So good.

• brooksie037

• 6/4/2015

If you carefully read the math I did, I accounted for the 4 servings per recipe and the final 2100mg of sodium IS PER SERVING. I'll make this without the 20 grams of salt and let you know how it tastes. Might actually taste the beets and not the ocean. Show this to your doctor and ask him how good this is for you.

• Bikinfool58

• Rochester, NY

• 6/4/2015

The numbers quoted are for 4 servings not per serving. Seasoning is a matter of personal preference - add salt to taste.

• MaxG

• Philadelphia PA

• 6/3/2015

If you carefully read the nutritional info if says per FOUR servings.

• hudit

• 6/3/2015

travler from sunny florida: A review is supposed to tell us something we can't determine without making the recipe. How the dish tasted, looked and whether you'd make it again. We can all read the nutritional values. We don't need a nutrition nanny. Just made the recipe. Beautiful and delicious! Plan to make it again very soon.

• Max_E

• DC

• 6/3/2015