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My review
Beet and Cheddar Risotto
4
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."
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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.
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Reviews
Read all reviews 1718 Ratings
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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. ...
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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