Golden beet risotto with crumbled ricotta salata and sautéed beet greens from Roots: The Definitive Compendium with More Than 225 Recipes (page 56) by Diane Morgan

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Notes about this recipe

  • Jane on October 16, 2014

    Fantastic! I was looking for a recipe that used both beets and beet greens and this came up in my EYB search. I had red beets not golden but decided to make it anyway as I had all the other ingredients. One of the best risottos I have ever made. Great flavors and really pretty - brightly colored risotto (in my case pink rather than golden) with little jewels of diced beets, then topped with garlicky greens and white crumbled ricotta salata. I will definitely make this again. Maybe next time I'll try it with golden beets.

  • Laura on June 03, 2013

    Pg. 56. I love both golden beets and beet greens so this recipe was tailor-made. It's rare to find beet greens that are still good enough to cook, so when I did, I had to make this. And it was really good! The only change I made was that I did not have ricotta salata so I simply increased the amount of the parmesan to compensate. It was so luscious and creamy and a pretty dish too. I would make this again anytime.

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