Zinfandel Risotto with Roasted Beets and Walnuts

  • Janetrenee Posted: 12/26/08
    Worthy of a Special Occasion

    We took a chance and made it for company, and we all enjoyed it. It looks very appealing, and it wasn't hard to make. I used precooked (but not canned) beets. I'm going to make it again on Sunday. If I can find beets at the market, I will roast them and see if it's worth the effort. I'll serve it with a salad that has some sweetness and a variety of textures.

  • akspinelli Posted: 05/07/09
    Worthy of a Special Occasion

    My husband took one bite and said, please never make this again. After my first bite, I agreed. I used fresh organically grown beets with a great zinfandel and it turned out awful! Please don't waste your time.

  • Michelelynne Posted: 09/08/12
    Worthy of a Special Occasion

    I made this risotto with a bottle of Sextant Zinfandel and roasted my own beets from our farmers market here locally. I also used beef broth instead of vegetable. It was fantastic. I've made it several times since. It's a must to use a good bottle of wine, fresh roasted beets and a good parmesan - switching to beef broth helps too. YUMMY!


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