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Beet Risotto


Looking for a healthy plant-based meal to support your diet in the New Year? This beet risotto will make your mouths water and you'll wonder if it's even healthy for you at all. Made with our ONEHOPE Meyer Lemon Olive Oil, found in our Napa Taster Set, it's sweet yet savory. Pair with our Napa Valley Cabernet Sauvignon for a balanced meal. This dish is vegetarian and gluten free.


3 c. Broth (chicken or vegetable)
1/4 c. ONEHOPE Sparkling Brut
2 tbl. Butter
2 tbl. ONEHOPE Meyer Lemon Olive Oil
1 Small Shallot (finely chopped)
2 Small Beets, Peeled (1 cubed, 1 grated)
1 c. Arborio Rice
Grated Parmesan (opt.)


In a medium enameled cast-iron casserole, melt ONEHOPE Kitchen Meyer Lemon Olive Oil
and butter over medium heat.
Add shallot and sauté, stirring frequently until soft. Add the Arborio rice and stir, allowing
the rice to be coated in the oil and butter.
Add the ONEHOPE Sparkling Brut and stir until absorbed.
Add 1 cup broth and cubed beets, stir until absorbed. Once absorbed, add another cup of
broth and the shredded beet. Continue to stir until absorbed. Add the third cup of broth and
any cheese (optional). Continue to stir until rice is al dente and all liquid has been absorbed.
Turn off heat, add parsley and cheese to garnish, and serve immediately.


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