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beet beet greens water vegetable broth extra-virgin olive oil onion Arborio rice Cheddar cheese salt cheese
Viewed: 21 - Published at: 9 years agoIngredients
- 1 medium beet, peeled and quartered
- 2 cups loosely packed beet greens, stems trimmed
- 2 cups water
- 2 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, minced
- 1 cup arborio rice
- 8 ounces shredded sharp cheddar cheese (2 cups)
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese, for serving
Method
- Place the beet in a food processor and pulse until finely chopped.
- Add the beet greens and pulse until finely chopped.
- In a medium saucepan, bring the water and vegetable broth to a simmer.
- Heat the oil in a large saucepan.
- Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.
- Add the rice and cook, stirring, for 2 minutes.
- Stir in the beets and beet greens and cook for 1 minute.
- 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.
- Add the cheddar; season with salt and pepper.
- Cook, stirring until the risotto is creamy and thick, 3 minutes longer.
- Serve in deep bowls, passing the Parmigiano-Reggiano on the side.
