Quick Beet Risotto


Rate this Recipe: 

No votes yet


3 cups chicken broth
3 medium beets, cooked, then peeled and diced
2 tablespoons butter
1 medium onion, chopped
1-1/2 cups arborio rice
1/2 cup red wine or water
1 tablespoon balsamic vinegar
salt and pepper, to taste


Bring broth to a boil, add beets, and set aside. Melt butter in a large skillet and saute the onion until soft. Add rice and cook another 5 minutes. Add wine or water, and vinegar, and stir until absorbed. Slowly add broth and beets to rice mixture, stirring until liquid is absorbed and rice is tender, about another 20 minutes. Season with salt and pepper. This is great with roasted meats.

Cooking & Recipes


Makes 4 to 6 servings.


Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter