Risotto is such a special treat and something that often makes an appearance on our holiday table (thanks to a tradition started by my dad!). So I’m excited to share this vibrant seasonal version, inspired by a dish we had at The Stanley in Charlotte. It can easily be a main dish by itself or just served on the side of whatever feast you have planned. It would be fabulous with a big roasted turkey, ham, rack of lamb, or your favorite main dish for special occasions this time of year.
This dish, like a lot of what I cook, contains butter, and last month I got to do something fun with our partners at Grassland Dairy. I flew up to Philadelphia to shoot a TV commercial with them (my second one!) promoting their Non-GMO butter.
Butter is a staple ingredient that our ancestors used for centuries before us–therefore, real food!–and something I always have well-stocked in my fridge and freezer. I literally get nervous if I have fewer than two boxes of backup butter in my freezer, LOL. Can anyone relate? And with Grassland’s Non-GMO Project Verified butter, you are guaranteed the absence of GMOs from seed to feed to table. Definitely a better choice for butter!
Back to the recipe, aside from a little butter this dish obviously contains beets! I finally just starting liking beets earlier this year (after lots of attempts trying them over the years). For more ideas on ways to use them check out these recipes:
What are your favorite ways to eat beets?
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Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.
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