Risotto with yellow beets

 Cooking 35 minutes
 Preparation 20 minutes
 4 servings


1 ½ package (426 g) Florette diced golden beet
65 ml (¼ cup) of water
15 ml (1 tbsp.) of extra virgin olive oil
1 yellow onion, finely chopped
500 ml (2 cups) of arborio rice
1 bay leaf
250 ml (1 cup) of dry white wine
1.25 L (5 cups) of vegetable broth, warmed
90 ml (6 tbsp.) of unsalted butter
170 ml (⅔ cup) of grated Parmigiano cheese
65 ml (¼ cup) of 35% cooking cream
65 ml (¼ cup) of chopped chives
A pinch of salt and pepper



  1. Place the beets in a blender or food processor and puree, adding a little water as needed to achieve a smooth puree. Put aside.
  2. In a large pot over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until translucent.
  3. Add the rice and bay leaf and cook, stirring, for 2 minutes.
  4. Pour in the white wine and simmer until absorbed.
  5. Then pour in the broth a ladle at a time, stirring frequently until it is almost completely absorbed before adding more. When the rice is tender but firm to the bite (after about 20 minutes), remove the bay leaf.
  6. Add the yellow beet puree and stir to incorporate, then add the butter, cheese, cream and chives.
  7. Season with salt and pepper. Serve immediately.

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