How to Make Beet and Cheddar Risotto - A Step-by-Step Guide

Beet and cheddar risotto is a delightful and flavorful dish that combines the earthy sweetness of beets with the creamy richness of cheddar cheese. This dish is a perfect way to add some color and nutrition to your dinner table. With a vibrant pink hue and a rich, cheesy taste, this risotto is sure to become a family favorite. Whether you're a vegetarian looking for a satisfying meatless meal or just a fan of bold, comforting flavors, this recipe is a must-try.

Using beets in risotto ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    354 cal.

    • Total Fat: 18g
    • Saturated Fat: 9g
    • Cholesterol: 43mg
    • Sodium: 481mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 14g
    • Vitamin C: 6mg
    • Calcium: 340mg
    • Iron: 1mg
    • Potassium: 210mg