5/20/2026
Jorge’s Beet Risotto
Serves 4–6
Ingredients
- 2 medium red beets, boiled
- 1 tbsp oil
- 2 tbsp butter
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups (325g) Arborio rice
- ½ cup (125ml) dry white wine
- 4 cups (1L) warm chicken stock
- ½ cup grated Parmesan cheese
- Salt and cracked black pepper to taste
- Fresh chives or microgreens for garnish
Method
- Prepare the beets
Boil beets until tender, about 45–60 minutes. Peel once cooled and dice finely. Keep a quarter of the poaching water (approximately 2 cups) and add to chicken stock.
- Start the risotto
In a heavy saucepan, heat oil and 1 tablespoon butter over medium heat. Add red onion and cook until softened. Stir in garlic.
- Toast the rice
Add Arborio rice and stir for 1–2 minutes until lightly translucent around the edges.
- Deglaze
Pour in white wine and cook until mostly absorbed.
- Build the risotto
Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender, about 18–20 minutes.
- Finish
Stir in roasted beets, remaining butter, Parmesan. Season with salt and pepper.
- Serve
Garnish with fresh green onions or microgreens and serve immediately.
Chef’s Note:
For an added layer of flavour, try finishing the risotto with toasted walnuts or pecans. Balsamic Reduction would add some vibrance to the dish as well.
— Chef