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Beet Risotto


8 cups vegetable stock, heated
2 tablespoons olive oil
2 tablespoons butter
2 medium yellow onions, diced finely
4 cloves garlic, diced finely
2 1/2 cups Arborio rice
1 cup dry white wine
5 tablespoons fresh parsley, chopped
1 tablespoons dried basil
3-5 small/medium-sized beets, peeled and grated
3 cups chopped greens (any kind- kale, chard or beet greens)
zest of 1 lemon
juice of 1 lemon


  1. Heat up the stock and keep it over low heat on a back burner.
  2. Heat up the butter and oil in a large soup pot over low heat.
  3. Add the onion and sauté for 5 minutes.
  4. Add the garlic, and stir for 2 more minutes.
  5. Add the rice and toast for a minute or so, stirring constantly.
  6. Add the wine and stir till absorbed.
  7. Add the parsley, basil, beets, and greens alongside a few cups of stock.
  8. Simmer till absorbed.

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