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| Beet and Cheddar Risotto |
"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 :
- 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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
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- 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.
Notes :
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