Beet and Cheddar Risotto

16 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 50 min

“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.” - by Chardonnay Queen

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Metric US

Original recipe yields 6 servings

Directions

Place the beet and greens in a blender or food processor and pulse until finely chopped.
Bring the water and broth to a simmer in a large pot over medium-low heat.
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.

Nutrition

Amount Per Serving (6 total)

Calories
354 cal
18%

Fat
18.2 g
28%

Carbs
33 g
11%

Based on a 2,000 calorie diet

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Reviews (16)

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sueb

Feb. 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!..." See more"

erika

Jul. 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...." See more"

beansprite

May. 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 def..." See moreinitely 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."

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