From Our Kitchen: Red Risotto

Bright red, delicious and packed with nutrients. Our red risotto is guaranteed to please.


2 tablespoons olive oil

1 small onion, diced

1 medium beet, peeled and diced

2 small tomatoes, diced

1 cup arborio rice

1 1/2 cups vegetable broth

Chopped chives, for garnish


  1. In a medium sauté pan, combine olive oil, diced onions and diced beets. Sauté over medium heat, until the onions and beets are soft. For faster cooking time, place a lid over the sauté pan to allow the beets to steam.
  2. Once the onions and beets are soft, add in the diced tomatoes and sauté for an additional 2-3 minutes. 
  3. Remove the pan from heat, and place the onion, beets, and tomato into a blender and blend until smooth. Set aside.
  4. In a medium sauce pan, add in arborio rice and sauté the dry rice over medium heat for 2-3 minutes, allowing it to toast slightly.
  5. Add in vegetable broth 1/2 cup at a time, making sure that the liquid is fully absorbed before adding another 1/2 cup of broth.
  6. Once the rice has absorbed the final 1/2 cup of vegetable broth, add in the pureed onion, beets and tomatoes, and mix well. Keep over the heat for 2-3 more minutes, then remove from heat.
  7. If desired, garnish with fresh chopped chives, then serve. 

Recipe by The 1000 at