Beet and Cheddar Risotto

Beet and Cheddar Risotto

17
Chardonnay Queen 4

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the beet and greens in a blender or food processor and pulse until finely chopped.
  2. Bring the water and broth to a simmer in a large pot over medium-low heat.
  3. 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.

Reviews

17
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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. ...

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. ...

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!

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...

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...

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!

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