Beet and Cheddar Risotto

Name: Beet and Cheddar Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 1 medium beet, peeled and quartered; 473 milliliters loosely packed beet greens, stems trimmed; 2 Tbsps extra-virgin olive oil; 1 medium onion, minced; 4 servings Freshly grated Parmigiano-Reggiano cheese, for serving; 4 servings Salt and freshly ground pepper; 473 milliliters ounces shredded sharp cheddar cheese; 473 milliliters vegetable broth; 473 milliliters water

Beet and Cheddar Risotto is a gluten free main course. This recipe serves 4. One portion of this dish contains about 29g of protein, 34g of fat, and a total of 616 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up arborio rice, olive oil, vegetable broth, and a few other things to make it today.

Instructions

Place the beet in a food processor and pulse until finely chopped.

Ingredients you will need

Beet

Equipment you will use

Food Processor

Add the beet greens and pulse until finely chopped.

Ingredients you will need

Beet Greens

In a medium saucepan, bring the water and vegetable broth to a simmer.

Ingredients you will need

Vegetable Broth

Water

Equipment you will use

Sauce Pan

Heat the oil in a large saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.

Ingredients you will need

Onion

Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1 minute.

Ingredients you will need

Beet Greens

Beet

Rice

Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add the cheddar; season with salt and pepper. Cook, stirring until the risotto is creamy and thick, 3 minutes longer.

Ingredients you will need

Salt And Pepper

Cheddar Cheese

Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

Ingredients you will need

Parmigiano Reggiano

Equipment you will use

Bowl

Equipment

Food Processor

Sauce Pan

Bowl

Ingredients

Servings:

237milliliters

arborio rice 1medium

beet, peeled and quartered 473milliliters

loosely packed beet greens, stems trimmed 2Tbsps

extra-virgin olive oil 1medium

onion, minced 4servings

Freshly grated Parmigiano-Reggiano cheese, for serving 4servings

Salt and freshly ground pepper 473milliliters

ounces shredded sharp cheddar cheese 473milliliters

vegetable broth 473milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Brancaia Chianti Classico Riserva. It has 4.5 out of 5 stars and a bottle costs about 38 dollars.