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Gingered Beet Risotto
(Published: )
Prep Time Cooking Time Servings
4 people
  • 3 tbsp coconut oil
  • 1 c brown rice
  • 1/2 c dry white wine
  • 1 bunch beets with greens, beets scrubbed and trimmed, leaving about 1
  • 3 c water
  • 1 small onion, chopped (about 1/2 c)
  • 1 tbsp minced peeled fresh gingerroot
  • 3 lg garlic cloves, minced
  • 1/2 c freshly grated Parmesan

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1)Preheat oven to 450°F.
2)Wrap beets in foil & roast in oven about 1 1/2 hr. Unwrap beets & let cool.
3)Discard stems & peel beets. Purée half of beets with 1 c water & transfer to saucepan, stirring in remaining water to make broth.
4)Wash & drain greens. Remove stems from leaves. Chop enough leaves to measure 2 c & chop remaining beets.
5)Bring broth to simmer & keep warm.
6)In saucepan, cook onion, ginger, & garlic in oil over med heat, stirring until onion is soft. Add rice, & cook for about 1 min, stirring constantly.
7)Add wine & cook, stirring, until absorbed. Add half the beet broth, 1/2 c at a time, allowing it to absorb before adding more. Stir in chopped beets & greens & continue simmering & adding broth in same manner until rice is tender, about 18 minutes. Stir in parmesan.

Suitable for these diets:

Vegetarian Gluten Free

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