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Ingredients

1 beet, peeled and quartered 2 cups loosely packed beet greens, stems trimmed 2 cups water 2 cups vegetable broth 2 tablespoons extra-virgin olive oil 1 onion, minced 1 cup Arborio rice 8 ounces shredded sharp Cheddar cheese salt and pepper to taste grated Parmesan cheese

Nutrition Info

354 calories carbohydrate: 33 g cholesterol: 42.6 mg fat: 18.2 g fiber: 1.9 g protein: 14 g saturatedFat: 9.2 g servingSize: - sodium: 481.4 mg sugar: 3 g transFat: : - unsaturatedFat: : -

Place the beet and greens in a blender or food processor and pulse until finely chopped.
Bring the water and broth to a simmer in a large pot over medium-low heat.
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.

6 servings

This recipe is sweet and creamy. It uses the entire beet. It's pink color is a bonus. A glass of Chardonnay goes perfectly with this dish.