Original recipe yields 6 servings
Based on a 2,000 calorie diet
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. ...
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!
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.
I would give this recipe a 5 except it does require a good bit of prep time cutting and mincing, and ALOT of stirring and standing by the pan. Other than that, excellent and not too difficult to...
Excellent with a few modifications: brown rice (so I cooked an hour with 7 cups liquid, simmering one cup at a time), shredded beets/greens, and a touch of butter and lemon juice at the very end...
only added 1/2 the cheese. was kinda of bland for me, not enough beet flavor. I did, however use white wine instead of water, and i think that helped!
I took this to a pot-luck of a bunch of vegetable eaters and got a shout out for this dish.
I liked this very much! I made a batch as directed and one with herb cream cheese and chard. I liked the cream cheese version better but both are lovely. Even my kids liked it!
I left out some of the cheese and was glad I did. Also, I had a very, very hard time getting past the way this looked...to me it looked like raw meat on my plate. Sorry