Creamy Beet Risotto

Beet Risotto is one of those dishes that looks fancy but feels like a cozy, comforting hug. The tender rice soaks up the earthy sweetness of the beets to create a creamy, satisfying texture that’ll have everyone asking for seconds. It’s vibrant, bold, and the perfect way to make any meal feel special!

What You’ll Need

Beet risotto isn’t just a main meal or a standard side — it’s a showstopper! Creamy, flavorful, and with a gorgeous reddish hue, it’s a dish that looks fancy but is totally doable at home. The key is using the right ingredients – so let’s break it down! A full list of ingredients with measurements is available in the printable recipe card below.

• Butter – A little butter adds richness and helps create that silky, restaurant-style finish. 
• Olive Oil – A splash of olive oil keeps things from burning and adds a light fruitiness that mingles well with the beets.
• Shallots – Milder than onions — but just as flavorful — shallots melt right into the risotto, giving it a savory flavor without overpowering the dish.
• Garlic – Because what’s risotto (or any savory dish, really!) without garlic? It adds a warm, slightly sweet depth that makes everything better.
• Beets – These are the star of this pretty dish. Grating them makes sure the color and flavor easily infuse into the dish.
• Arborio Rice – This short-grain rice is the main ingredient in any classic risotto. It soaks up the broth while retaining just the right amount of chewiness.
• White Wine – The acidity of wine balances the earthiness of the beets. Opt for a dry white like Sauvignon Blanc or Pinot Grigio.
• Vegetable Broth – Warm broth is key to risotto’s texture — adding it gradually helps the rice release its starch and get that velvety consistency.
• Fine Sea Salt – Fine sea salt dissolves evenly, giving you the best balance and bringing out the flavors of the other ingredients.
• Ricotta Cheese – This creamy, slightly sweet cheese is the perfect contrast to the savory risotto. Dollop it on top for an extra luxurious finish!
• Honey – Just a drizzle at the end takes the earthy-sweet notes up a notch without making the dish too sweet.

Ready, Set, Cook!

Beet risotto is easier to make than it seems — I promise! It’s all about taking your time to stir and letting each ingredient shine. Here’s how to make this showstopping dish step by step.

1. Steam and prep the beets. Rinse the beets thoroughly, then steam them in a saucepan with a steamer basket and water. Once they’re tender, let them cool slightly, remove the skins, and cut them up.
2. Saute the aromatics. Melt a bit of butter with olive oil in a wide pan. Add the shallots and garlic, cooking just until soft and fragrant.
3. Toast the rice. Pour the dry arborio rice into the pan, stirring it into the oil and butter until it’s lightly toasted. Mix in half of the chopped beets at this stage for extra color and flavor.
4. Heat the broth. Add the vegetable broth into a separate saucepan and warm it up. This ensures that the risotto stays creamy as the broth is added.
5. Deglaze with wine. Pour the wine into the rice mixture, stirring until the liquid is fully absorbed.
6. Add the broth gradually. Transfer a small amount of warm broth into the rice, stirring constantly. Allow the rice to absorb the liquid before adding the next ladle. Repeat this process until the broth is used up and the rice is tender.
7. Season and finish. Add the salt and the remaining chopped beets and stir to combine.
8. Serve and garnish. Scoop the risotto into bowls, top with ricotta cheese, and finish with honey. Serve immediately.

Round it Out

Ideal for Valentine’s Day dinner at home, pair this side with Crab Stuffed Beef Tenderloin and Roasted Beet Salad. It is also a great Christmas side dish — it’s certainly the right color!

Beet Risotto can be served as a side dish, but also as a vegetarian entree. Top with seared or grilled shrimp or scallops for a seafood dish.

Storage and Freezing

Want to make this risotto ahead of time, or just dive into leftovers later? You can definitely do that. Just follow these easy instructions so you have it on hand for days.

How to Store

After it cools to room temperature, transfer the risotto to an airtight container and store it for up to 3 days. While you can technically reheat it in the microwave, it’s way better on the stovetop — just add a splash of water and stir a bit to bring it back to life. 

Can I Freeze Beet Risotto?

This creamy dish works well as leftovers when it’s refrigerated but the freezer isn’t its friend since it tends to turn out dry when it’s thawed and reheated.

Top Recipe Questions

More Risotto and Rice Recipes that will Knock Your Socks Off

Once you realize how easy it is to whip up a creamy and delicious risotto, you’ll be ready to make all of the risotto and rice dishes! Check out these tried and true versions that are sure to be a hit.

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Beet Risotto is an easy risotto recipe that uses beets, shallots and garlic for a vibrant dish. Top with cool ricotta and honey. 

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Servings: 6

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Equipment

• Garlic press
• Steamer Basket

Ingredients

• 2 tablespoons butter , divided
• 1 tablespoon olive oil
• 2 shallots , chopped
• 4 garlic cloves , chopped
• 2 large beets
• 2 cups arborio rice
• 1 cup white wine
• 7 cups vegetable broth
• 1 teaspoon fine sea salt
• 1/2 cup ricotta cheese
• Honey for drizzling

Instructions

• Scrub the beets clean and then place them in a saucepan fitted with a steamer basket and about 2 inches of water. Cover with water and cook for about 30 minutes or until tender all the way through when pierced with a fork. Once the beets are cool enough to handle, rub the skins off and cut them into 1-inch cubes.
• In a large, wide frying pan, heat 1 tablespoon of the butter and the olive oil, sweat the shallots and garlic until just soft. 
• Stir in the dry arborio rice, continuing to brown. Add half of the chopped beets. 
• Meanwhile, heat the vegetable broth in a saucepan until at a low simmer, then reduce to warm.
• Stir in the white wine to the skillet until absorbed.
• Ladle in one cup of the hot broth and stir, cooking until fully absorbed. Continue to add 1 cup of simmering broth at a time, waiting until each addition is absorbed before adding the next, until all broth is gone. This process takes about 20-25 minutes.
• Risotto should be creamy and rice granules taunt. Stir in the salt and the remaining cooked beets.
• Spoon into serving bowls, top with a dollop of ricotta cheese and drizzle lightly with honey. 
• If you've tried this recipe come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 395 kcal, Carbohydrates: 62 g, Protein: 7 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 20 mg, Sodium: 1560 mg, Potassium: 225 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 800 IU, Vitamin C: 2.6 mg, Calcium: 59 mg, Iron: 3.4 mg

Author: Chef Jessica Anne

Calories: 395

Course: Side Dish

Cuisine: Italian

Keyword: beet risotto, how to make risotto

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