Who loves a good creamy comforting pot of risotto? I do! When McCormick Gourmet reached out to me to take part in their Go 4 Gourmet challenge. It’s kind of like the tv show chopped. I was given 4 challenge ingredients to make the recipe. I could use as much or as little of any other ingredients that I wanted too, as long as I incorporated the 4 challenge ingredients into my recipe. The challenge ingredients: Arborio Rice, Beets, McCormick Gourmet Crushed Rosemary, and Balsamic Vinegar. This is how the recipe for Creamy Parmesan Risotto with Beet Greens was created!
As much as I love beets, I love the beet greens even more so. And since one of the challenge ingredients was beets I figured why not go the non-traditional route and cook with the greens. The greens compliment the balsamic vinegar and the creaminess of the risotto brings it all together. Not to mention the aromatic, distinctive piney flavor the rosemary gives off. So whether you are looking for a simple main dish for one or a side dish for two–this is the recipe for you to try!
Katie Original Recipe
Creamy Parmesan Risotto with Beet Greens
- 1 Stove Top
- 1 Large 5 Gallon Pot
- 1 tablespoon olive oil
- ¼ cup onion diced
- 1 clove garlic minced
- Beet greens from 3 beets, rinsed well and chopped
- 1 tablespoon butter
- ½ cup Arborio rice
- 1-½ cups chicken broth
- ¼ teaspoon Crushed Rosemary
- ⅛ teaspoon Ground Black Pepper
- ¼ cup heavy cream
- ¼ cup grated Parmesan
- 1 teaspoon balsamic vinegar
- In a large pot, on medium-high heat add olive oil, diced onion, and garlic. Mix well and cook for 3 minutes. Then add beet greens, mix well, and sauté for 5 minutes until wilted. Remove from the skillet and place in a bowl (set to the side).
- Add butter to the same pot and let it melt. Then add the arborio rice to the pot. Let it toast for 1 minute, mixing well. Add ¼ cup of the chicken broth, mix well until all the broth has evaporated, then add another ¼ cup. Repeat until all the broth is used, evaporated, and rice is almost cooked.
- Add the crushed rosemary, black pepper, and heavy cream. Mix well until cream is almost evaporated then mix in grated Parmesan. Plate the risotto and nestle the beet greens on top. Drizzle a half tablespoon of balsamic vinegar over the greens. Enjoy.
- Beet Greens - If you can not find beet greens you can use spinach instead.
- Side Dish - This recipe is meant to be a side dish for two people. Double to make this as a side dish for 4.
Wow! Needed a way to use up beet greens…again…but this recipe is under my “tried and true” folder. We paired it with a spicy sausage and white wine, but felt that shrimp or chicken would go nicely with this as well. Took longer to cook than the directions indicated and it served 2 of us with leftovers. Keep the recipes coming!
Hi Laura, thank you so much for leaving a 5 star review! This is a very old recipe that needs to be retested and photographed among other things! Thanks for the feedback!
My family and I loved this! We do like to try new foods, and cook regularly with Chards, and other greens. However I had never used my Beet Greens until now. I am so glad to have another great recipe to use and not waste! Thanks!
Hi Angie, thank you so much for taking the time to leave a 5 star review. I’m so happy you enjoyed this recipe. I also have a recipe for Sautéed Beet Greens and Swiss Chard. Years ago, I grew beets in my garden and didn’t want the greens to go to waste. I quickly found out they were delicious sauteed!
Do delicious to try! Thanks you!
thanks for this recipe, my mother very like it!
. Guess I’ve got to use it soon!
Made this for supper tonight. I put too much parm. on, otherwise fantastic recipe! I reduced some balsamic vinegar with the beet greens. Good stuff, thanks!
Glad you enjoyed it, Allison!
Angie | Big Bear's Wife
that risotto would be fantastic for dinner tonight
Stephanie @ Girl Versus Dough
Mmmm, this looks and sounds like one big bowl of comfort!
There is nothing I love more than a good creamy parmesan risotto…love the addition of beet greens! I haven’t tried this ingredient yet, but I keep reading about it. Guess I’ve got to use it soon!