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Deborah Madison _Vegetarian Cooking for Everyone_


4 servings





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Beet Risotto With Greens

If you're wary of beets--I ordered my first beet risotto with great doubts--be assured that this risotto has not only an incredible color but also a delicious, deep taste, tempered by the greens, lemon, and Parmesan.


  • 6 ½ cups vegetable broth
  • 3 tbsp butter
  • ½ cup onion, chopped
  • 1 ½ cups rice, Arborio
  • ½ cup wine, dry, white
  • 2 tbsp parsley, finely chopped
  • 2 tbsp basil, fresh, chopped
  • 3 beet, medium, peeled and grated, about 2 cups
  • 3 cups kale, swiss chard, beet greens, swiss chard, kale, or spinach, stems removed, finely chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp lemon juice, freshly squeezed
  • 4 ounces parmesan cheese, freshly grated
  • lemon zest, from one lemon


Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsley, the basil, grated beets, and the chard or kale. Add 2 cups stock, cover, and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with the cheese and remaining parsley.


It took about fifteen minutes to absorb the first two cups of stock at the beginning, and about 30 minutes to cook the whole thing, not counting chopping time.


Arborio, arborio, arborio rice


stock vegetable beet butter olive oil onion Arborio rice white wine parsley basil greens salt pepper lemon zest juice parmesan