Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
beet, peeled and quartered
loosely packed beet greens, stems trimmed
extra-virgin olive oil
shredded sharp Cheddar cheese
salt and pepper to taste
grated Parmesan cheese
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!
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.
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.
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 make. Even my kids who are SUPER picky (I mean only mac n cheese or grilled cheese for them) will eat this. It is one of the very few things I can make that everyone will eat. This gets devoured at our house. I use mild cheddar, and don't add salt or pepper - I let everyone do their own salt if desired.
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. Also, the cheese isn't needed at all, just put a little parmesan on top instead.
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!
I took this to a pot-luck of a bunch of vegetable eaters and got a shout out for this dish.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Beet and Cheddar Risotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 164
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Watch how to make this delicious mushroom risotto.
A foolproof method to cook beets and beet greens.
Learn how to put a contemporary twist on the traditional Waldorf salad.