Beet And Cheddar Risotto Recipe
Ingredients
| Beet | 1 Medium, quartered | |
| 2 cups loosely packed beet greens, stems trimmed | ||
| Water | 2 Cup (16 tbs) | |
| Vegetable broth | 2 Cup (16 tbs) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Onion | 1 Medium, minced | |
| Arborio rice | 1 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 8 Ounce | |
| Ground pepper | 1 To taste | |
| Freshly grated Parmigiano-Reggiano cheese, for serving | ||
| Salt | To Taste | |
Directions
1. Place the quartered beet in a food processor and pulse until it is finely chopped. Add the beet greens and pulse until finely chopped.
2. In a medium saucepan, bring the water and vegetable broth to a simmer. Heat the olive oil in a large saucepan. Add the minced onion and cook over moderately high heat, stirring, until softened. 3 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the chopped beets and beet greens and cook for 1 minute. Add the hot vegetable broth and water 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. Add the shredded cheddar cheese; season with salt and ground pepper. Cook, stirring, until the risotto is creamy and thick, 3 minutes longer.
2. In a medium saucepan, bring the water and vegetable broth to a simmer. Heat the olive oil in a large saucepan. Add the minced onion and cook over moderately high heat, stirring, until softened. 3 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the chopped beets and beet greens and cook for 1 minute. Add the hot vegetable broth and water 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. Add the shredded cheddar cheese; season with salt and ground pepper. Cook, stirring, until the risotto is creamy and thick, 3 minutes longer.
Chef
