Beet Risotto with Pecorino

  • Level: Intermediate
  • Total: 2 hr 5 min (includes cooling time)
  • Active: 45 min
  • Yield: 4 to 6 servings
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2 tablespoons extra-virgin olive oil

1/3 cup minced shallots 

Kosher salt and freshly ground black pepper 

2 cups arborio rice 

1 clove garlic, minced 

1 cup red wine 

4 cups fresh red beet juice 

1 1/2 cups vegetable stock 

2 tablespoons unsalted butter 

1/2 cup finely grated pecorino, plus extra for garnish 

Roasted Red Beets, recipe follows

2 tablespoons finely chopped fresh chives

Roasted Red Beets:

4 to 5 red beets, washed of excess dirt

2 tablespoons extra-virgin olive oil 

3 cloves garlic, roughly chopped 

1 sprig fresh rosemary 

Kosher salt and freshly ground black pepper 


  1. Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine.
  2. Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes.
  3. Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives.

Roasted Red Beets:

  1. Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice.
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