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Beet and Cheddar Risotto

Beet and Cheddar Risotto

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Chardonnay Queen

Chardonnay Queen

This recipe is sweet and creamy. It uses the entire beet. It's pink color is a bonus. A glass of Chardonnay goes perfectly with this dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Place the beet and greens in a blender or food processor and pulse until finely chopped.
  2. Bring the water and broth to a simmer in a large pot over medium-low heat.
  3. Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

beansprite
8

beansprite

5/11/2009

This recipe was good, but I wasn't blown away. I made the risotto up to the point of adding the cheese and felt it was the right consistency and the flavor of beets was really coming through. It definitely needed salt to bring out the flavor. I was hesitant to overwhelm the dish with the cheese so only used half. It tasted good, but ended up very cheddary tasting. I'd recommend if you like the beet flavor to add 1/4-1/2 the cheese in the original recipe and add some acid in the form of lemon juice or some green onion at the end. Otherwise, a great idea for risotto. Really like using the whole beet, greens and all.

sueb
7

sueb

2/18/2009

I chopped the beet and beet greens for this risotto. I used brown rice because I couldn't find the kind of rice called for. Very colorful and tasty!

Erika Strasser
5

Erika Strasser

7/31/2011

I did enjoy this however it wasn't amazing. The beet flavor was there but I don't know how well the beet and cheese complimented each other. Tasted like it was missing something.

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