Cheese and Beetroot Risotto

    Cheese and Beetroot Risotto


    17 people made this

    This recipe is sweet and creamy. It uses the entire beetroot. Its pink colour is a bonus. A glass of chardonnay goes perfectly with this dish.

    Serves: 6 

    • 1 beetroot, peeled and quartered
    • 2 cups loosely packed beetroot leaves, stems trimmed
    • 2 cups (500ml) water
    • 2 cups (500ml) vegetable stock
    • 2 tablespoons extra-virgin olive oil
    • 1 onion, minced
    • 1 cup (170g) Arborio rice
    • 230g grated cheddar cheese
    • 1 pinch salt and pepper to taste
    • 1/4 cup (30g) grated Parmesan cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the beetroot and leaves in a blender or food processor and pulse until finely chopped.
    2. Bring the water and stock 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 beetroot and leaf mixture, cooking another minute. Pour in the stock 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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate