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
Cuisine: Soups & Stews
Ingredients: 1 medium 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 medium onion, minced; 1 cup arborio rice; 8 ounces shredded sharp cheddar cheese (2 cups); Salt and freshly ground pepper; Freshly grated Parmigiano-Reggiano cheese, for serving

Servings: persons

1 medium 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 medium onion, minced
1 cup arborio rice
8 ounces shredded sharp cheddar cheese (2 cups)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving

1
Place the beet in a food processor and pulse until finely chopped.
2
Add the beet greens and pulse until finely chopped.
3
In a medium saucepan, bring the water and vegetable broth to a simmer.
4
Heat the oil in a large saucepan.
5
Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.
6
Add the rice and cook, stirring, for 2 minutes.
7
Stir in the beets and beet greens and cook for 1 minute.
8
Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.
9
Add the cheddar; season with salt and pepper.
10
Cook, stirring until the risotto is creamy and thick, 3 minutes longer.
11
Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

No nutrition data on file — estimate from the ingredient list.

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 medium 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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