Beet and Cheddar Risotto (adapted from Food & Wine Magazine)

AN EDIBLE SYMPHONY
12Ingredients
45Minutes

Ingredients

US|METRIC
  • 1 beetroot (medium, peeled and quartered)
  • 2 cups beet greens (loosely packed, stems trimmed)
  • 2 cups water
  • 2 cups vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • 1 onion (medium, finely chopped)
  • 1 cup arborio rice
  • 8 ounces shredded sharp cheddar cheese (2 cups)
  • salt
  • freshly ground pepper
  • parmigiano
  • cheese
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