beet and cheddar risotto

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.