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.

Chardonnay Queen
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beet and greens in a blender or food processor and pulse until finely chopped.

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  • 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

354 calories; 18.2 g total fat; 43 mg cholesterol; 481 mg sodium. 33 g carbohydrates; 14 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2009
I chopped the beet and beet greens for this risotto. I used brown rice because I couldn't find the kind of rice called for. Very colorful and tasty! Read More
(7)

Most helpful critical review

Rating: 3 stars
05/11/2009
This recipe was good but I wasn't blown away. I made the risotto up to the point of adding the cheese and felt it was the right consistency and the flavor of beets was really coming through. It definitely needed salt to bring out the flavor. I was hesitant to overwhelm the dish with the cheese so only used half. It tasted good but ended up very cheddary tasting. I'd recommend if you like the beet flavor to add 1/4-1/2 the cheese in the original recipe and add some acid in the form of lemon juice or some green onion at the end. Otherwise a great idea for risotto. Really like using the whole beet greens and all. Read More
(8)
18 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/18/2009
I chopped the beet and beet greens for this risotto. I used brown rice because I couldn't find the kind of rice called for. Very colorful and tasty! Read More
(7)
Rating: 3 stars
05/11/2009
This recipe was good but I wasn't blown away. I made the risotto up to the point of adding the cheese and felt it was the right consistency and the flavor of beets was really coming through. It definitely needed salt to bring out the flavor. I was hesitant to overwhelm the dish with the cheese so only used half. It tasted good but ended up very cheddary tasting. I'd recommend if you like the beet flavor to add 1/4-1/2 the cheese in the original recipe and add some acid in the form of lemon juice or some green onion at the end. Otherwise a great idea for risotto. Really like using the whole beet greens and all. Read More
(8)
Rating: 5 stars
02/18/2009
I chopped the beet and beet greens for this risotto. I used brown rice because I couldn't find the kind of rice called for. Very colorful and tasty! Read More
(7)
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Rating: 3 stars
07/31/2011
I did enjoy this however it wasn't amazing. The beet flavor was there but I don't know how well the beet and cheese complimented each other. Tasted like it was missing something. Read More
(5)
Rating: 4 stars
08/18/2011
Excellent with a few modifications: brown rice (so I cooked an hour with 7 cups liquid simmering one cup at a time) shredded beets/greens and a touch of butter and lemon juice at the very end. Also the cheese isn't needed at all just put a little parmesan on top instead. Read More
(4)
Rating: 3 stars
06/15/2009
only added 1/2 the cheese. was kinda of bland for me not enough beet flavor. I did however use white wine instead of water and i think that helped! Read More
(4)
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Rating: 4 stars
10/01/2011
I would give this recipe a 5 except it does require a good bit of prep time cutting and mincing and ALOT of stirring and standing by the pan. Other than that excellent and not too difficult to make. Even my kids who are SUPER picky (I mean only mac n cheese or grilled cheese for them) will eat this. It is one of the very few things I can make that everyone will eat. This gets devoured at our house. I use mild cheddar and don't add salt or pepper - I let everyone do their own salt if desired. Read More
(4)
Rating: 5 stars
11/16/2009
I liked this very much! I made a batch as directed and one with herb cream cheese and chard. I liked the cream cheese version better but both are lovely. Even my kids liked it! Read More
(3)
Rating: 5 stars
05/29/2011
I took this to a pot-luck of a bunch of vegetable eaters and got a shout out for this dish. Read More
(3)
Rating: 5 stars
04/05/2010
I added quarter of cheese mozzarella and cedar mix and a table spoon full of Parmesan & Romano cheese I used orzo instead and veg bullion for broth never tasted such a recipe this is a superhit Read More
(2)