Beet and Cheddar Risotto

This recipe is sweet and creamy. It uses the entire beet. This takes a little longer than my other recipes. Sip a bit of Chardonnay while you wait for the water to be absorbed.

Make sure you serve it right away. After a while risotto gets gluey and sticky. Another big bonus is the pink color. Divas adore pink. (photo by FotoDawg)

Beet and Cheddar Risotto

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

Salt & pepper

Freshly grated Parmesan cheese, for serving

Place the beet and greens in a blender and pulse until finely chopped.
In a pot, bring the water and broth to a simmer.
In a larges sauce pan, sauté the onion in oil for about 3 minutes.
Add the rice and stir for 2 minutes.
Stir in the beets and beet greens 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, about 20 minutes.
Add the cheddar; season with salt and pepper.
Cook, stirring until the risotto is creamy and thick, about 3 minutes longer.
Serve in deep bowls, passing the Parmesan on the side.

Make it a meal: Serve with buttered focaccia

Wine: Chardonnay for the creaminess or Pinot Gris for a lighter taste.