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Roasted beets give this creamy risotto recipe its vibrant pink hue and a pleasant earthy element.

Source: Better Homes and Gardens


Recipe Summary

30 mins
40 mins
30 mins
1 hr 40 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°F. Wash and peel beets. Cut each beet into eight wedges. Place in a 13x9x2-inch baking pan. Toss with the olive oil, salt, and 1/4 teaspoon pepper. Cover the pan tightly with foil. Roast for 20 minutes. Remove foil from the pan; stir beets gently. Roast, uncovered, for 20 to 25 minutes more or until tender. Set six wedges aside as a garnish.

  • Meanwhile, in a large saucepan cook the onion in hot butter until tender. Add the garlic; cook and stir for 30 seconds. Add rice; cook and stir for 2 minutes more. Remove from heat. Stir in the Prosecco. Add the chicken broth, thyme sprigs, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid). Remove from heat. Let stand, covered, for 5 minutes. (Rice should be tender but slightly firm and mixture should be creamy.)

  • Remove and discard thyme sprigs. Stir in the 18 beet wedges and the 1/4 cup Asiago cheese. Transfer mixture to a serving bowl. Garnish with reserved beet wedges, thyme leaves, and Asiago shavings.

Nutrition Facts

309 calories; fat 10g; cholesterol 20mg; saturated fat 5g; carbohydrates 45g; mono fat 3g; insoluble fiber 4g; sugars 9g; protein 9g; vitamin a 259.4IU; vitamin c 8.5mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2.9mg; vitamin b6 0.1mg; folate 185.6mcg; vitamin b12 0.1mcg; sodium 695mg; potassium 547mg; calcium 121mg; iron 2.8mg.