Beet and Cheddar Risotto

Beet and Cheddar Risotto

17
Chardonnay Queen 4

"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."

Ingredients

50 m {{adjustedServings}} servings 354 cals
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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

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  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.
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Reviews

17
  1. 17 Ratings

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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.