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Beet Farro Risotto


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Beet Farro Risotto


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Beet Farro Risotto

I got the idea for this recipe when I saw one for a beet risotto. I figured using the borscht would be easier and have the same effect and it exceeded my expectations. Something about this dish was just perfect, we literally could not get enough. You can make this with Arborio rice if desired, but I like the healthfulness and flavor of the farro. It makes enough for 2 main courses or 4 to 6 as a side dish.


  • Prep Time : 5 min
  • Cook Time : 40 min
  • Ready Time : 45 min




  • 1 tablespoon olive oil
  • 1 onion, chopped fine
  • 1 cup farro
  • 1/2 cup dry white wine
  • 1 cup water
  • 3 cups Gold's Borscht (1 jar)
  • 2 oz. goat cheese, crumbled (or more to taste)


Heat oil in a 4 to 6 quart heavy pot over moderate heat.  Add chopped onion and cook stirring occasionally until softened, about 3 minutes.  Add farro and stir until coated, about 1 minute.   Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1 cup water continue simmering and stirring until liquid is absorbed.  Continue simmering and start adding in borscht 1/2 cup at a time, letting each addition be absorbed before adding the next.  Continue adding until farro is cooked and creamy, about 40 minutes.

Serve with crumbled goat cheese.



Servings Per Recipe: 2-4

Amount Per Serving

  • Calories: 337
  • Total Fat: 10g
  • Cholesterol: 15mg
  • Sodium: 517mg
  • Total Carbs: 48g
  •     Dietary Fiber: 6g
  • Protein: 12g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Beet Farro Risotto

  1. avatar says: shulamuna

    And if we can’t get a hold of jarred borscht, what is a good way to prepare the beets so we can still make this recipe?

    • The borscht makes it so easy, but if you want to use fresh beets, I would start by roasting them in the oven until tender. Peel them and chop up finely and add them during the final stages of cooking. In place of the liquid you can use vegetable broth and you may need some vinegar, but I would suggest adding it to taste if desired.

  2. Thought I commented on this: love beets, love farro, love risotto, so this is perfect.

  3. avatar says: frippie

    sorry, but what is farro?

    • Don’t apologize. Farro is an ancient wheat grain a type of wheat berry. I love it in many ways, but I am addicted to using it for risotto.

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