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GoFarm Blog

Beet Rissoto

Easy Watercress Soup


  • 7 cups vegetable stock

  • 4 tablespoons unsalted butter

  • 1/4 cup extra-virgin olive oil

  • 1 large sweet onion, finely chopped

  • 2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish

  • 3 cups arborio rice (1 1/4 pounds)

  • 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)

  • 2 teaspoons poppy seeds, plus more for garnish


  1. In a saucepan, bring the stock to a simmer; cover and keep warm.

  2. In a medium casserole, melt the butter in the oil.

  3. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.

  4. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.

  5. Add the rice to the casserole and cook, stirring, for 2 minutes.

  6. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.

  7. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.

  8. Garnish with sliced beets and poppy seeds and serve.




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