Heartbeet Risotto

Award-Winning Recipe by Justin Kouri

Yields: 4 servings



  • 2 cups beet juice
  • 2 cups coconut milk
  • 1 dried ancho chili
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, small dice
  • 1⁄2 jalapeno, small dice
  • 1⁄4 teaspoon red pepper flakes
  • 1 cup Arborio rice
  • 1⁄2 cup red wine
  • 2 tablespoons soy sauce
  • 4 teaspoons rice wine vinegar


  • 5 Brussels sprouts,
  • leaves separated
  • 3 small stalks of broccoli, florets snipped
  • 1 teaspoon extra virgin olive oil
  • zest of one orange
  • salt and pepper



Combine beet juice, coconut milk and ancho chili in a medium stockpot and bring to a simmer. In a large sauté pan, heat oil over medium heat. Add shallot, jalapeno and red pepper flakes to the pan. Cook until shallots are translucent, about 2 minutes. Add rice to the pan and toast for 1 minute. Deglaze with red wine. Stir constantly until the rice absorbs the liquid. While stirring, add 1⁄2 cup of beet liquid. Continue stirring until liquid is completely absorbed. Continue adding liquid and stirring until rice is cooked. (The rice should be creamy and slightly al dente.) Remove from heat. Season with soy sauce and rice wine vinegar. Stir vigorously to build up the starch. Garnish with Brussels sprouts and broccoli florets. Enjoy!


Preheat oven to 400°F. Combine Brussels sprouts, broccoli florets, oil, zest, salt and pepper in a medium bowl. Toss until completely coated. Spread mixture on a parchment paper lined sheet tray and roast for 5 minutes. Set aside.