POPSUGAR Celebrity

Beet and Cheddar Risotto

Feb 13 2008 - 4:13pm


Beet and Cheddar Risotto [1]
From Food & Wine [2] magazine

1 medium 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 medium onion, minced
1 cup arborio rice
8 ounces shredded sharp cheddar cheese (2 cups)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving

  1. Place the beet in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.
  2. In a medium saucepan, bring the water and vegetable broth to a simmer.
  3. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.
  4. Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1 minute.
  5. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.
  6. Add the cheddar; season with salt and pepper. Cook, stirring until the risotto is creamy and thick, 3 minutes longer.
  7. Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

Serves 4.


Source URL
https://www.popsugar.com/Beet-Cheddar-Risotto-1039537