Beet and Cheddar Risotto Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 3, 2010
I added quarter of cheese [mozzarella and cedar mix] and a table spoon full of Parmesan & Romano cheese, I used orzo instead, and veg bullion for broth, never tasted such a recipe, this is a superhit
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Reviewed: Nov. 15, 2009
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!
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Reviewed: Jun. 14, 2009
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!
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Cooking Level: Expert

Home Town: Southbridge, Massachusetts, USA

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Reviewed: May 14, 2009
ok- tasted kind of earthy. Needed more beet taste. Loved the color though.
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Reviewed: 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.
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Photo by Mishi
Reviewed: Apr. 21, 2009
Great use of beets and beet greens! I loved the flavor and texture!!
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Photo by sueb
Reviewed: Feb. 14, 2009
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!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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