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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7 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Apr. 21, 2009

Great use of beets and beet greens! I loved the flavor and texture!!

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1 user found this review helpful

Reviewer:

Mishi

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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5 users found this review helpful

Reviewer:

beansprite

Reviewed: May 14, 2009

ok- tasted kind of earthy. Needed more beet taste. Loved the color though.

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1 user found this review helpful

Reviewer:

kcv

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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4 users found this review helpful

Reviewer:

Amy Z

Cooking Level: Expert

Home Town: Southbridge, Massachusetts, USA

Living In: Pittsfield, Massachusetts, USA

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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3 users found this review helpful

Reviewer:

Angi

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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2 users found this review helpful

Reviewer:

ashlin

Reviewed: May 20, 2011

let me first say i hate beets but my mom likes them so i thought i'd try this. It was fantastic!!! i can't believe how much i liked this recipe. the only problem was that i thought the rice was a bit over-cooked (but that might be my fault). next time i'll reduce the water to just one cup and simmer for only 10 minutes. overall though this is so original and delicious!

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2 users found this review helpful

Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: May 29, 2011

I took this to a pot-luck of a bunch of vegetable eaters and got a shout out for this dish.

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3 users found this review helpful

Reviewer:

nitzanderson

Reviewed: Jul. 16, 2011

I just made this--soo delicious! This was my first time cooking beets so it was messy and difficult to remove the skin but totally worth it in the end. I didn't have a food processor so I just diced the beets. I also didn't use the greens, still amazing!

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2 users found this review helpful