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Creamy Beet Risotto

A colorful, belly-warming fall dish that is beautiful and delicious."


4 small fresh beets
2 tbsp canola oil
1/4 c. chopped shallots
1 1/2 c. Arborio rice
1/2 c. dry white wine
5 c. hot low-sodium chicken broth
1/2 c. toasted walnuts, plus extra for garnish
2 tbsp unsalted butter
salt and pepper to taste
1/4 c. crumbled blue cheese
10 leaves fresh sage, roughly chopped
1 tbsp extra virgin olive oil


Preheat oven to 375 F. Wash and lightly oil 4 small unpeeled beets. Place in baking pan and put in oven. Roast for 30-40 minutes, or until a sharp knife will easily pierce beets. When cool enough to handle, rub skins off beets and cut into 1/2" dice. Set aside.

Sauté shallots in oil until transparent; add rice and stir until rice is coated with oil and grains are translucent. Add wine and stir until wine is almost completely absorbed. Add 1 cup hot chicken broth and continue stirring until liquid is absorbed. Continue adding broth by the cup until rice is almost done, but still toothy. Add diced beets and a little more broth, stirring well until beets color rice evenly. Just before serving, add toasted walnuts and butter. Stir well. Adjust seasoning, stir well again. Serve in shallow bowls, top with a few toasted walnuts, crumbled blue cheese and chopped sage. Drizzle with olive oil and serve immediately.

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6 first-course or 4 entree

Nutritional Information
Per Serving

no nutrition information available

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