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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is sweet and creamy. It uses the entire beet. It's pink color is a bonus. A glass of Chardonnay goes perfectly with this dish. Ingredients:
1 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 onion, minced |
1 cup arborio rice |
8 ounces shredded sharp cheddar cheese |
salt and pepper to taste |
grated parmesan cheese |
Directions:
1. Place the beet and greens in a blender or food processor and pulse until finely chopped.
2. Bring the water and broth to a simmer in a large pot over medium-low heat.
3. Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.
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