Beet And Cheddar Risotto Recipe

Name: Beet And Cheddar Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beet, peeled and quartered; 2 cups loosely packed beet greens, stems trimmed; 2 cups water; 2 cups vegetable broth; 2 tablespoons extra-virgin olive oil; 1 onion, minced; 1 cup Arborio rice; 8 ounces shredded sharp Cheddar cheese; salt and pepper to taste; grated Parmesan cheese

Servings: persons

1 beet, peeled and quartered
2 cups loosely packed beet greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 onion, minced
1 cup Arborio rice
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
grated Parmesan cheese

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.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 beet, peeled and quartered, 2 cups loosely packed beet greens, stems trimmed, 2 cups water, 2 cups vegetable broth, and more.

Yes, Beet And Cheddar Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet And Cheddar Risotto

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