Bring on the Beets!

Fall is officially here and it’s time to clear out the garden for these final weeks of vegetable CSA shares. We’ve been trying out new recipes in the test kitchen this week, and this one is a new favorite! Also, follow this link Baked Beets in Béchamel Sauce Recipe – Real Food – MOTHER EARTH NEWS and try it baked over penne pasta.

Beet and Cheddar Risotto
recipe image
Rated: rating
Submitted By: Chardonnay Queen
Photo By: Mishi
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 6
“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.”
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
salt and pepper to taste
grated Parmesan cheese
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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