Beet And Cheddar Risotto Recipe

Cooking Directions

• STEP 1.Start by preparing the beets. Peel and dice them into small cubes.
• STEP 2.In a large saucepan, heat olive oil over medium heat. Add the diced beets and cook until they are slightly softened, about 5 minutes.
• STEP 3.Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for another minute.
• STEP 4.Pour in the vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, about 20-25 minutes.
• STEP 5.Once the rice is cooked, remove the saucepan from heat. Stir in the grated cheddar cheese until it melts and becomes creamy.
• STEP 6.Season with salt and pepper to taste. Serve the risotto hot, garnished with fresh herbs like parsley or chives.

Cooking Tips

• To save time, you can use pre-cooked beets from the grocery store.
• Make sure to stir the risotto constantly while adding the broth to prevent it from sticking to the pan.
• For a creamier texture, you can add a splash of heavy cream or butter at the end.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
• Serve the beet and cheddar risotto as a main dish or as a side to roasted vegetables or grilled chicken.