Excellent!! Very easy to make (except cutting the butternut of course). Recommend making all of the vegetables consistent size, about the same as the garbanzo beans for the best mix in each bite. I added cumin and cinnamon as other reviewers have mentioned and it really benefitted from the additional flavor. Extremely filling, could have halved the recipe and still had leftovers.

Reviewed On: May 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.

Reviewed On: May 11, 2009

Very easy and excellent recipe. Followed direction exactly, but may not have cooked it enough. I'll need to experiment but my oven needed another 5 to completely firm the polenta. Really enjoyed it and can see this becoming a staple in our house. My only addition was a little black pepper to the polenta itself.

Reviewed On: May 11, 2009