8 Reviews
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westmonster on 12.5.2011
This was very good!
Although I normally add the broth by the ladlefull, I took the chance and poured it all in at once. It was just perfect!
I didn’t have any goat cheese or feta, so I went old-school and used parmesan. I also added some marjoram, oregano, lovage, and thyme.
Judith Romijn on 9.5.2011
In my vegetable bag there were lots of beetroots lately and I made this dish a few times. We both love it very dearly. The only addition I do sometimes is that I add a little bacon.
Claire on 8.19.2011
Our family of five devoured this amazingly creamy and brilliantly colored dish in a matter of minutes! Everyone loved it! Thank you!
I cut down the butter to about 2 tablespoons, and it worked just fine.
donnajosmith on 8.2.2011
Just made this for the second time at my family’s request. It is fabulous! We liked it better with feta cheese. Thanks for sharing such a great recipe!
konnijo on 6.30.2011
I have never had beets before (they always looked like they were sporting a rat’s tail to me and they are sooo red); anywho(!), after my friend raved about beets, I decided to try them and found this recipe. I have never made risotto either and…okay…slap me and call me Sally, this dish is GOOD! LOVE it and will make it again! I gave my co-worker some and she agrees – FIVE mitts! Thank you!
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Amanda (onceuponarecipe) on 4.18.2011
Raw fresh beets!
chrisr on 4.18.2011
is it canned beets or raw beets?