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Beet And Cheddar Risotto

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  Beet 1 Medium, peeled and quartered
  Beet greens 2 Cup (32 tbs), stems trimmed
  Water 2 Cup (32 tbs)
  Vegetable broth 2 Cup (32 tbs)
  Extra virgin olive oil 2 Tablespoon
  Onion 1 Medium, minced
  Arborio rice 1 Cup (16 tbs)
  Shredded sharp cheddar cheese 8 Ounce (2 Cups)
  Freshly ground pepper To Taste
  Salt To Taste
  Parmigiano-reggiano cheese 1⁄2 Pound, freshly grated (For Serving)

1. Place the quartered beet in a food processor and pulse until it is finely chopped. Add the beet greens and pulse until finely chopped.
2. In a medium saucepan, bring the water and vegetable broth to a simmer. Heat the olive oil in a large saucepan. Add the minced onion and cook over moderately high heat, stirring, until softened. 3 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the chopped beets and beet greens and cook for 1 minute. Add the hot vegetable broth and water to the large saucepan. 1 cup at a time, and cook over moderate heat, stirring until the liquid is nearly absorbed between additions, 20 minutes. Add the shredded cheddar cheese; season with salt and ground pepper. Cook, stirring, until the risotto is creamy and thick, 3 minutes longer.

Recipe Summary

Main Dish

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Beet And Cheddar Risotto Recipe