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Pretty in pink – beet risotto

Posted by Jeanne on September 22, 2009

Beet risotto with beet greens and chard is a beautiful thing to behold.


If perhaps a bit shocking, color-wise.

Beets from the garden


Aren’t they so pretty?  I love the way raw beets look, with the little rings of deep red and lighter pink.

Chard and beet greens, raw.


And cooked (in the background on the sheet pan).


We sautee and then freeze the chard and beet greens in 1-cup lumps, to use over the winter in recipes calling for all kinds of greens.

The recipe is an amalgamation of these two recipes, both from Cooking Light magazine.  I like the baking technique in the first, and I don’t like the walnuts in the second.  So I added the beets to the first, took out the asparagus, and used Asiago instead of Parmesean.


1 tablespoon olive oil

1 cup finely chopped onion

2 or 3 cloves finely minced garlic

1 cup uncooked Arborio rice

2 cups sauteed greens, coarsely chopped


2 cups stock

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup (2 ounces) grated Asiago, plus additional for serving

2 cups beets, roasted, peeled and coarsely chopped



Preheat oven to 400°.

Heat oil in a Dutch oven over medium heat. Add onion & garlic; sweat 4 minutes or until tender. Add rice; stir well. Stir in greens, broth, salt, and nutmeg.


Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese.


Cover and bake at 400° for 15 minutes. Stir in beets; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is nearly absorbed.

Admire the freakish color before you eat.  Then enjoy.


One Response to “Pretty in pink – beet risotto”

  1. Naomi said

    I have never baked risotto! (Can’t wait to try.) And you should definitely charge your husband for that! I had an $18 corn and bacon risotto last night that would have made a better dessert.

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