-
-
My review
Beet and Cheddar Risotto
9
Chardonnay Queen
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 354Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 1718 Ratings
-
-
-
-
-
Most helpful positive review
2/14/2009
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!
Most helpful critical review
5/11/2009
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. ...
Most helpful
Most positive
Least positive
Newest
5/11/2009
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. ...
2/14/2009
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!
7/31/2011
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.
10/1/2011
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...
7/28/2011
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...
6/14/2009
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!
5/29/2011
I took this to a pot-luck of a bunch of vegetable eaters and got a shout out for this dish.
11/15/2009
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!
11/12/2011
I left out some of the cheese and was glad I did. Also, I had a very, very hard time getting past the way this looked...to me it looked like raw meat on my plate. Sorry