Roasted Beet Risotto

Roasted Beet Risotto

A delicious and healthy roasted beet risotto made with red wine, vegetable broth, lime and dill. Serve with a dollop of Greek yogurt, crumbled blue cheese or a small handful of baby arugula leaves.
Course Main Course
Category Italian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Autor elle


  • 3 medium beets, preferably all the same size, greens trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio risotto rice (300 g)
  • 1 cup dry red wine (250 ml)
  • 3 cups vegetable broth (750 ml), heated
  • Juice of 1/2 lime
  • sea salt and freshly ground pepper
  • 1 tablespoon butter
  • 4 tablespoons finely grated parmesan, plus more for serving
  • 4 tablespoons or more finely chopped fresh dill

Extra toppings (optional):

  • a dollop of Greek yogurt, crumbled blue cheese or a small handful of baby arugula leaves


  1. Put oven rack in middle position and preheat oven to 425°F / 220°C.
  2. Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Set aside to cool. When beets are cool enough to handle, rub the skin off with paper towels, and trim and discard the stem and root ends. Grate the beets and set aside.
  3. In a saucepan, bring the vegetable broth to a simmer.
  4. In a large, deep skillet, heat the olive oil and butter over medium heat. Add the onion and sauté until softened. Add the garlic to the pan, followed by the rice. Stir to combine. Saute for a minute and then add the wine; simmer until reduced. Once it's almost absorbed, add about a cup of hot broth.
  5. Once absorbed, add another cup of broth and keep stirring. Repeat this step until you have used all the broth and the rice is just about cooked – this takes about 20 minutes. Add the shredded beets and stir to combine. Allow to cook for an additional 5 minutes, stirring, until creamy. Add the lime juice and season with salt and pepper. Taste and adjust the seasoning, if necessary.
  6. Add the parmesan and stir in the butter. Remove from the heat, cover and let stand for 2-3 minutes.
  7. Spoon the risotto into serving bowls and garnish with the remaining parmesan and fresh dill. Enjoy!