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Beet Risotto

Beet Risotto


  • 2 pounds beets, plus 1 additional beet
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt, plus more to taste
  • 3 cups vegetable stock
  • 1 tablespoon butter
  • 1/2 medium yellow onion, diced
  • 1 cup Arborio rice
  • 1/4 cup Greek yogurt
  • 1 tablespoon chopped chives
  • Black pepper
  • 4 tablespoons goat cheese (optional)
  • 2 tablespoons toasted pistachios
  • Zest of 1 lemon
  • 4 teaspoons chopped baby beet greens (optional)


  1. Preheat oven to 400-425 degrees . Wrap a beet loosely in foil; roast for 45 minutes to an hour or until tender. Let cool, rub off skin, and dice.
  2. Thinly slice remaining beets and spread in an even layer in a tall saute pan. Add vinegar, enough water to cover, sugar, and salt. Cover with a piece of parchment paper and cook over medium heat until the beets are soft and the liquid had reduced to a glaze. If the liquid evaporates before the beets are cooked add a little more water and cook longer. Transfer to a blender and puree, adding water as needed to make a thick and smooth puree.
  3. In a small pot, warm vegetable stock. In a medium saucepan, melt butter and add onion. Cook until softened. Add Arborio rice and stir, toasting the rice. Add warm stock 1/2 cup at a time, stirring often, waiting until the liquid is almost fully absorbed before adding the next 1/2 cup. When the rice is tender, stop adding the stock. Fold in 3/4 cup beet puree, Greek yogurt, and chives. Stir vigorously to incorporate. Add a little more stock if the risotto is too thick. Add more salt and pepper
  4. Divide the risotto between 4 plates. Sprinkle with roasted beets, goat cheese, toasted pistachios, lemon zest, and baby beet greens.


  • Recipe provided by Annie Pettry, chef and parter at Decca in Louisville, Kentucky.
  • Photo credit: Decca restaurant


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