Beet Risotto with Wild Onion and a Touch of Blue Cheese

Make this now! The risotto is full of in season beets and makes an exceptional side dish or a light lunch - serve with any grilled meats.
By / Photography By Katherine Lenhart | March 16, 2016


Sauté beets and shallots in olive oil at medium heat. Add rice and stir until thoroughly coated. Add ¼ of stock and continuously add stock as rice absorbs it. Once the rice is cooked (approximately 20 minutes to be tender but still firm) add butter, blue cheese, herbs and onion. Season with salt and pepper.


  • 2 tablespoons olive oil (Texas Hill Country)
  • 2 cups arborio rice
  • 2 garlic cloves, peeled and sliced thinly
  • 2 shallots, peeled and diced
  • 3 beets, peeled and diced
  • Stock: vegetable or duck
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon shredded fresh basil
  • 3 ounces blue cheese
  • 3 ounces butter
  • 2 stalks wild onion (from Animal Farm)
  • Salt and pepper to taste
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