Beetroot and Asparagus Risotto!
Prep time
Cook time
Total time
Erika Elia:
Recipe type: First Course
Cuisine: Italian
Serves: 4
  • Carnaroli Rice 2 glasses
  • Butter 2 tbsp (30gr) + 3 oz (30 gr) at the end of cooking
  • Onion 1
  • Extra virgin oil 2 tbsp
  • Fresh Beetroots with their leaves 1Lb (500gr)
  • Fresh Asparagus ½ Lb (300 gr)
  • Vegetables Stock 1 Lt
  • Parmesan 2 oz (40 gr)
  • Salt to taste
  1. Toast the rice in a pot. This means that you put the rice in a pot, stirring with a wooden spoon, and waiting until it changes color from white to translucent.
  2. Set it apart in a bowl.
  3. Melt the butter in a large pot with the 2 tbsp of extra virgin oil (this is to delay the smoke point of butter)
  4. add the chopped onion and let it soft
  5. pour in the rice and stir
  6. add the chopped beetroots leaves (not the beetroots) and stir well
  7. add the chopped asparagus bottoms, mix well
  8. start pouring in the stock bit at a time (about 3 times in total) and wait until absorbed
  9. stir constantly
  10. about 5 minutes before the rice is cooked, add the chopped beetroots
  11. add asparagus tops
  12. taste the rice and add salt
  13. when rice is cooked turn off the heat
  14. add 1 nut of butter and stir to incorporate
  15. add parmesan and stir again
  16. let it rest 5 minutes before serving
Recipe by Cooking Classes and Private Chef In Tuscany at