Creamy Beet and Cheddar Risotto

This Creamy Beet and Cheddar Risotto brings together the earthy flavors of beets and the sharpness of cheddar cheese in a rich and comforting dish. The vibrant pink color adds a pop to your dinner table, making it visually appealing and delightful. With a creamy texture and a hint of sweetness from the beets, this risotto is perfect for a cozy dinner with friends or family. It's a great way to incorporate more veggies into your meal while still indulging in the creamy goodness of risotto.

Ingredients

• 2 large beets, peeled and diced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. In a large pot, bring the vegetable broth to a simmer.
2. In a separate pan, heat the olive oil over medium heat.
3. Add the diced beets and cook for about 5 minutes, until they start to soften.
4. Remove the beets from the pan and set aside.
5. In the same pan, add the chopped onion and garlic. Cook until they become translucent.
6. Add the Arborio rice to the pan and stir to coat the rice with the oil and onion mixture.
7. Pour in the white wine and cook for 2-3 minutes until the rice absorbs the wine.
8. Add a ladleful of the simmering vegetable broth to the rice and stir gently until absorbed.
9. Continue adding the broth, one ladleful at a time, stirring frequently, until the rice is cooked al dente. This process will take about 20-25 minutes.
10. Once the rice is cooked, stir in the cooked beets and shredded cheddar cheese. Season with salt and pepper to taste.
11. Cover the pot and let the risotto rest for a few minutes to allow the flavors to meld together.
12. Serve the creamy beet and cheddar risotto hot, garnished with fresh parsley. Enjoy!

Interesting Facts