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    Home » Side Dishes

    Beet Risotto with Kale

    Published: Mar 31, 2022 · Modified: Jun 27, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 28 Comments

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    The vibrant color of this one-pot beet risotto makes this a show-stopping side dish or vegan meal! This cheater's version of risotto is quick and easy to make.
    Beet risotto with kale on a white plate.

    Beet risotto is a feast for the eyes and the taste buds! Red beets are an easy way to add natural color, as well as an earthy sweetness. They're equally good in a roasted beet salad.

    Since this recipe is so easy to make, it works just as well for a weeknight meal as it does for a fun holiday meal. Think Valentine's Day or Easter.

    As much as I enjoy making a classic risotto (all the stirring is oddly satisfying), sometimes I want all of the benefits of the creamy texture without the extra time.

    This beetroot risotto requires only 15 minutes of prep time and about half an hour of inactive, cooking time. In other words, you get to walk away and do something else while the rice simmers. Because of the qualities of Arborio rice, this method still produces a risotto-like texture. I use the same method for quick barley risotto.

    Arborio rice, rosemary, kale and beets on a baking sheet.

    What you need for this beet risotto:

    These are the main ingredients of this recipe (affiliate links may be included):

    • BEET: Use a medium-sized red beet. Other colors of beets can be used, but this will affect the overall color of the dish.
    • RICE: Arborio rice can be found in most grocery stores or online.
    • AROMATICS: Yellow onion and garlic cloves.
    • KALE: Use 2 kale leaves. Cut out the stems and chop the leaves. There should be about 1 cup (pressed down) of chopped leaves. Swiss chard or spinach are good alternatives. If using spinach, stir it in at the last minute.
    • BROTH: Use homemade or your favorite store-bought vegetable broth. Chicken broth can be used in a pinch, though this will change the flavor slightly and the dish will no longer be vegetarian/vegan.
    • BALSAMIC VINEGAR: A couple of tablespoons of balsamic vinegar adds a really nice hit of acid.
    • SEASONING: Dried rosemary (I prefer crushed dried rosemary), kosher salt and ground pepper.
    • OPTIONAL: If you like, top each serving with some grated Parmesan cheese. For a vegan option, use a store-bough vegan Parmesan cheese substitute or a sprinkle of nutritional yeast.

    See recipe card below for full ingredients list & recipe directions.

    💙What’s to love about this beetroot risotto recipe:

    ▪️GORGEOUS! I mean, just look at that color! The grated beets infuse the broth and rice with their natural vibrant color.

    ▪️FLAVOR, FLAVOR, FLAVOR: The sweetness of the beets pairs so well with the acid of the balsamic vinegar, and the other seasonings (garlic, rosemary and salt). A flavor dance in your mouth!

    ▪️QUICK & EASY: Since this is a cheater’s version of risotto and takes a fraction of the time to cook.

    Collage of a bowl of grated beets, and beet risotto and kale in a saucepan.

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      How to make beet risotto:

      1. PEEL THE BEET: Cut off the ends of the beet, then use a vegetable peeler to peel off the outer skin. This can be messy work, so I recommend holding the beet with a paper towel or using food prep gloves. If you aren’t using gloves, wash your hands right away to avoid staining your skin with the beet juices.
      2. GRATE THE BEET: Grate the beet using a box grater. I like to do this onto a dark colored cutting board so that my light wood boards aren’t stained by the juices.
      3. SAUTÉ THE ONION: Set a large saucepan over medium heat and add the olive oil to heat. I prefer to use a nonstick saucepan or an enameled cast-iron skillet so that less oil can be used. Add the onions to the pan and cook until they are tender, about 5 minutes, giving them a stir occasionally.
      4. RICE & MORE: Add the rice, garlic, vinegar and rosemary to the onions. Stir while cooking for about a minute.
      5. ADD THE REST: Stir in the grated beets, chopped kale and vegetable broth.
      6. BOIL & SIMMER: Bring the mixture to a boil over high heat, then reduce the heat and cover the saucepan. Simmer until almost all the liquid is absorbed. That should take 25 to 30 minutes.
      7. TASTE & SEASON: Taste the rice and season with salt and pepper until you’re satisfied. Serve with or without Parmesan cheese on top. See my notes above about vegan options.

      What to serve with this beetroot rice recipe:

      As an entrée:

      Serve this as a vegetarian or vegan main dish. The serving size listed is just ½ cup, so be sure to adjust the recipe if serving this as an entrée for multiple people. It looks pretty served in white, shallow bowls.

      If you prefer to add meat to your meal, stir in some cooked chicken or pork sausage, or top with sliced baked chicken breast or seared shrimp.

      As a side dish:

      Serve alongside chicken, pork, shrimp or fish.

      Other beet recipes:

      • Roasted Beet Salad
      • Roasted Root Vegetables
      • Golden Beet Salad with Cheese Crisps
      Beetroot risotto with bit of kale mixed in on a white plate.

      Frequently Asked Questions:

      Can beetroot risotto be made ahead of time?

      Beet risotto is best served immediately after cooking. The creamy texture is best at this point. That being said, feel free to refrigerate any leftovers. Reheat it gently in a saucepan or skillet with a little extra broth to reconstitute the rice.

      Can I substitute other rice?

      Arborio rice works best for creamy textures because of its high starch content. In a pinch, you could use pearl barley or sushi. If using sushi rice, soak it for at least an hour ahead of time. The cooking times of the recipe will vary depending on the type of grain used.

      Is this recipe vegan?

      Yes, it’s vegan assuming that you use vegetable broth. Rather than topping with regular Parmesan cheese, use a store-bought vegan Parmesan cheese alternative or a sprinkle of nutritional yeast. Or leave off any topping entirely.

      Beet risotto with kale on a white plate.

      Beet Risotto Recipe

      The vibrant color of this one-pot beet risotto makes this a show-stopping side dish or vegetarian meal.
      5 from 1 vote
      Print Pin Rate
      Course: Entrees, Side Dish
      Cuisine: American
      Keyword: One Pot, Vegan, Vegetarian
      Prep Time: 15 minutes
      Cook Time: 35 minutes
      Total Time: 50 minutes
      Servings: 6 Servings
      Calories: 111kcal
      Author: Dara Michalski | Cookin' Canuck

      Ingredients

      • 1 teaspoon olive oil
      • ½ medium yellow onion chopped
      • ¾ cups arborio rice
      • 2 cloves garlic minced
      • 2 tablespoons balsamic vinegar
      • ¾ teaspoon dried rosemary
      • 1 medium beets peeled & grated (about 1 cup) - (See Note 1)
      • 2 kale leaves finely chopped (about 1 cup) - (See Note 2)
      • 2 cups vegetable broth
      • ¼ teaspoon ground pepper
      • Kosher salt to taste

      Optional:

      • Grated Parmesan cheese or nutritional yeast (for vegan)
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      Instructions

      • Heat the olive oil in a large saucepan set over medium heat.
      • Add the onions and cook until they are tender, about 5 minutes.
      • To the onions, add the rice, garlic, vinegar and rosemary. Stir, cooking, until the rice is coated, about 1 minute.
      • Stir in the beets, kale and vegetable broth.
      • Bring the mixture to a boil, then cover and reduce heat to medium-low.
      • Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
      • Season with salt and pepper. Serve. Optional: Top with Parmesan cheese or nutritional yeast.

      Notes

      Note 1: Cut off the ends of the beet, then use a vegetable peeler to peel off the outer skin. This can be messy work, so I recommend holding the beet with a paper towel or using food prep gloves. If you aren’t using gloves, wash your hands right away to avoid staining your skin with the beet juices.  Grate on a box grater.
       
      Note 2: Swiss chard or spinach are good alternatives. If using spinach, stir it in at the last minute.
       
      Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

      Nutrition

      Serving: 0.5Cup | Calories: 111kcal | Carbohydrates: 23.1g | Protein: 3g | Fat: 0.9g | Saturated Fat: 0.1g | Sodium: 572.6mg | Fiber: 1.5g | Sugar: 3.2g
      Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

      This post was first published on October 9, 2013 and updated on March 31, 2022.

      Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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        Reader Interactions

        Comments

        1. Stephanie

          December 22, 2014 at 9:36 am

          I've made this several times and it's great. I'm wondering if you think the flavors will work with Golden Beets as well? I have a bunch I need to use up. Thanks!

          Reply
        2. Laura Rich

          March 17, 2014 at 7:25 pm

          I Googled easy beet recipes for tonight, found yours and made it. It was so good my five year old picky eater ate seconds! This is definitely going in the rotation. Thanks!

          Reply
          • Dara (Cookin' Canuck)

            March 18, 2014 at 8:25 am

            Laura, that's wonderful! I'm so glad that it was a hit with your whole family. Thank you for letting me know.

            Reply
        3. Heather

          January 02, 2014 at 4:14 pm

          This was fantastic and I only made two changes - a bit of pancetta (a little goes a long way) and beet greens instead of kale (since I had them, I figured I'd use them). So simple and delicious! What a great use of beets and a wonderful non-creamy risotto recipe!

          Reply
        4. Ani

          December 15, 2013 at 7:52 am

          I plan on making this as my vegetarian/vegan option at Christmas dinner! The colors are just perfect 🙂 I am going to add some peas for the red/green theme and I just love the sweetness they bring!

          Reply
        5. Kirsten

          October 12, 2013 at 8:26 pm

          Dara,
          I quickly snarfed up all the beet greens in the farm share, but haven't touched the beets just yet. This rice is so pretty!
          Thanks!

          Reply
          • Dara (Cookin' Canuck)

            October 12, 2013 at 10:49 pm

            Thanks, Kirsten! The beet greens are always such a wonderful bonus when I buy beets.

            Reply
        6. Amanda

          October 11, 2013 at 2:57 pm

          Beautiful color! So vibrant! And I love that it takes less than 15 minutes to prepare!

          Reply
        7. Stephanie @ Eat. Drink. Love.

          October 10, 2013 at 11:41 pm

          That color! SO pretty! And I love the flavors in this dish!

          Reply
        8. Bev @ Bev Cooks

          October 10, 2013 at 3:27 pm

          That. Is. Fabulous.

          Reply
        9. Manju @ Manju'sEatingDelights

          October 10, 2013 at 11:53 am

          This Pilaf looks 'sexy' and so vibrant! Love it...I hope you win 🙂

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:58 pm

            Thanks, Manju! I'm not entering myself, but I'm looking forward to seeing what everyone else comes up with.

            Reply
        10. Tahnycooks

          October 10, 2013 at 6:25 am

          Loving this recipe!! And, I'm so glad that I have beets to use! The color is stunning and I can't wait to try this!

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:58 pm

            Thank you! I hope you have a chance to try it.

            Reply
        11. Sommer @ ASpicyPerspective

          October 09, 2013 at 9:18 pm

          Looks delicious, Dara! Love the bright color!

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:58 pm

            Thanks, Sommer. The beets really made their mark. And I love how well they went with the rosemary.

            Reply
        12. gina @ skinnytaste

          October 09, 2013 at 8:34 pm

          Love this photo and the white on white : ) Plus I bet this tastes amazing!

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:57 pm

            Thank you, Gina! It was fun working with such a vibrant ingredient.

            Reply
        13. Paula - bell'alimento

          October 09, 2013 at 7:43 pm

          So vibrant and delicious! Gorgeous Dara!

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:57 pm

            Thank you, Paula! All credit goes to the beets. 🙂

            Reply
        14. Olena@iFOODreal

          October 09, 2013 at 3:35 pm

          What a different recipe! The colour is gorgeous! I love beets although many people don't. I definitely see why your son was so excited about this in his lunch box LOL.

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:56 pm

            He had a great time shocking his friends with the color!

            Reply
        15. Lindsay

          October 09, 2013 at 1:57 pm

          Love this! We just finished our own beet/balsamic/arborio/rosemary recipe too! Funny how the same 4 ingredients can turn into such different dishes. Gorgeous photos. 🙂

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:56 pm

            Thanks, Lindsay! I'm heading over to check it out. I can't wait to see what you came up with!

            Reply
        16. Katrina @ WVS

          October 09, 2013 at 7:53 am

          I am a beet fanatic!! This recipe is absolutely fabulous Dara!

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:55 pm

            Thanks, Katrina. I've fallen in love with beets and I love how this recipe highlights their flavor.

            Reply
        17. Tieghan

          October 09, 2013 at 6:23 am

          It is so pretty, Dara! That color is just incredible! I love that this is made all in one pot and that the prep time is 15 minutes! So perfect for busy nights!

          Reply
          • Dara (Cookin' Canuck)

            October 10, 2013 at 2:54 pm

            Thank you, Tieghan! I just love the color that beets impart. And yes, the short prep time makes it even better!

            Reply

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