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Beet and Cheddar Risotto (adapted from Food & Wine Magazine)
AN EDIBLE SYMPHONY12Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 beetroot (medium, peeled and quartered)
- 2 cups beet greens (loosely packed, stems trimmed)
- 2 cups water
- 2 cups vegetable broth
- 2 Tbsp. extra-virgin olive oil
- 1 onion (medium, finely chopped)
- 1 cup arborio rice
- 8 oz. shredded sharp cheddar cheese (2 cups)
- salt
- freshly ground pepper
- parmigiano (optional)
- cheese (optional)
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