BEET AND CHEDDAR RISOTTO

Beet and Cheddar Risotto image

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.

Provided by Chardonnay Queen

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 10

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

Steps:

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 Facts : Calories 354 calories, Carbohydrate 33 g, Cholesterol 42.6 mg, Fat 18.2 g, Fiber 1.9 g, Protein 14 g, SaturatedFat 9.2 g, Sodium 481.4 mg, Sugar 3 g