Overhead view of roasted beet risotto on a white plate.

Roasted Beet Risotto

Eaters will love this pop of color in this Roasted Beet Risotto recipe starring U.S.-grown Arborio rice.

  • Servings
  • Total Time
    1 hr 30 min


  • 3 cup U.S.-grown arborio
  • 6 tablespoons canola oil
  • 1 ½ cups yellow onion, minced
  • 2 tablespoons garlic, minced
  • 1 quart chicken stock (heated)
  • ¾ cup butter (unsalted)
  • ¾ cup parmesan cheese, grated
  • 2 cup kale, fried
  • 6 tablespoons feta cheese, crumbled
  • 6 tablespoons pine nuts, toasted

Roasted Beet Puree:

  • 2 red beets, peeled and halved
  • ¼ cup canola oil
  • 3 tablespoons lemon juice
  • ½ cup water


  • Pour oil into a medium sauce pot over medium-high heat.
  • Add onion to the pot and cook until onions begin to become translucent.
  • Add garlic and rice to the pot and continue to cook for 30-45 seconds over medium-high heat, stirring constantly.
  • Reduce heat to medium and begin to incorporate chicken stock to the rice in ¼ cup increments, stirring every 30 seconds.
  • Once rice is cooked al dente, fold in roasted beet puree, butter, Parmesan cheese, salt and pepper.
  • Serve 1 cup portions of risotto immediately topped with ¼ cup crispy kale, 1 tablespoon feta cheese, and 1 tablespoon pine nuts.

Roasted Beet Puree:

  • Pre-heat oven to 400°F.
  • Toss beets in canola oil and roast at 400°F for 25-35 minutes or until soft.
  • Transfer roasted beets to a food processor and blend with water and lemon juice until smooth.
  • Store covered in the refrigerator until ready to use.