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Beet Risotto from sloCooking.net

Beet Risotto is Good for Fall

Heather Thomas, sloCooking


  • 1 tbsp olive oil
  • 2 tbsp diced pancetta or thick cut bacon
  • 4 cloves garlic but no one is counting if you throw in more!
  • 1 Spanish onion peeled & diced
  • 2 cup Arborio rice
  • 5 cup beet juice
  • 1/3 cup dairy free Parmesan shreds
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper


  • In a large straight sided saucepan over medium heat, add olive oil & pancetta/bacon
  • Just as fat begins to render, add garlic and onion
  • Cook until onion is soft, about 5 minutes
  • If garlic starts to darken, lower the heat a bit
  • Add in rice
  • Stir until well coated
  • Add 2 cups beet juice, stir constantly until liquid is absorbed
  • Continue adding juice, ½ cup at a time, until all beet juice has been absorbed by the rice, around 15-20 minutes
  • Stir in dairy free Parmesan, salt & pepper
  • Serve immediately