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“This risotto is a gorgeous deep rich pink color when finished. It is also incredibly nutritious and wonderfully delicious. It is just all around wonderful. Don't be afraid of the risotto either. It requires a lot of stirring but is easier than you might think!”

Ingredients Nutrition


  1. Preheat the oven to 425 degrees.
  2. In a medium pot, warm the broth over medium heat.
  3. In a large skillet or heat 3 tablespoons olive oil over medium high heat.
  4. Stir in the rice to coat with the oil, toast for 2 minutes. Be careful not to burn.
  5. Add the onion and garlic and cook until softened.
  6. Lower heat to medium-medium low.
  7. Begin adding broth about a cup at a time, stirring constantly with each addition. When liquid is absorbed add next cup of broth and repeat until the rice is cooked. It takes about 20-25 minutes start to finish.
  8. About 5 minutes into the 20-25 minute cooking process add the diced beets, beet stems and celery. You can add to the onion mixture earlier in the cooking process if you prefer soft veggies, but I like the texture that happens when they are a little more al dente.
  9. About 15 minutes into the 20-25 minute cooking process add the beet greens to the mixture.
  10. Stir in vinegar.
  11. Taste and add salt, pepper and cayenne sauce to your liking.
  12. Continue cooking until rice is tender. It will be creamy and delicious. It should not be runny and the rice should not be overcooked to the point of becoming mush.
  13. Garnish with blue cheese if you so desire. Serve immediately. It is wonderful next to white fleshed fish, grilled chicken or meat.

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