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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.

  • Duration
  • Cook Time
  • Prep Time
  • 2-4 ServingsServings


  • 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.