Beet risotto
Photo by Andy Hyslop

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4 servings

    The Risotto
  • ½ medium yellow onion
  • 1 tablespoon butter
  • 1 cup Arborio rice
  • 2½–3½ cups vegetable stock, warm
  • ¾ cup bull’s blood beet puree (see recipe below)
  • ¼ cup crème fraîche
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon chives, sliced
  • Salt to taste
  • 1 medium beet, cubed and roasted
  • 4 tablespoons chèvre
  • 2 tablespoons pistachios, toasted
  • 1 lemon, zested
  • 4 teaspoons baby beet greens

  • Bull’s Blood Beet Purée
  • 2 pounds bull’s blood beets
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ¼ cup heavy cream


  1. Soften onion in butter. Add Arborio rice and stir over medium heat to toast the rice. Add warm stock ½ cup at a time, stirring often, waiting until the liquid is almost fully absorbed before adding the next cup.
  2. When the rice is tender, stop adding the stock. Fold in beet puree, crème fraîche, Parmesan, and chives. Stir vigorously to incorporate. Add a little more stock if the risotto is too thick. The consistency should be saucy. Add salt to taste.
  3. Divide the risotto between 4 plates. Sprinkle with roasted beet cubes, chèvre, toasted pistachios, lemon zest, and baby beet greens. Serve.

Bull’s Blood Beet Purée

  1. Thinly slice beets. Spread in an even layer in a tall sauté pan.
  2. Add vinegar, enough water to cover beets, sugar, and salt.
  3. Cover with a piece of parchment paper and cook over medium heat until the beets are soft and the liquid has reduced to a glaze. If the liquid evaporates before the beets are cooked add a little more water and cook longer.
  4. Puree beets in a blender with the cream. Season to taste.
    Yield: 2 cups
  • Recipe By
    Annie Pettry of Decca, Louisville, Kentucky
  • Contributing City
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