Ingredients Jump to Instructions ↓

  1. 1 beet, peeled and quartered

  2. 2 cups loosely packed beet greens, stems trimmed

  3. 2 cups water

  4. 2 cups vegetable broth

  5. 2 tablespoons extra-virgin olive oil

  6. 1 onion, minced

  7. 1 cup Arborio rice

  8. 8 ounces shredded sharp Cheddar cheese

  9. salt and pepper to taste

  10. grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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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