Beet And Cheddar Risotto
|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|
|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.