Beet and Cheddar Risotto

Original Recipe here

I needed to find something quick to make using the beets that have been hanging out in our fridge and I found this tasty little dish. I decided to go out on a limb, since I usually don't try making recipes that aren't tried and true, but this one turned out great! Plus, it used the beet greens, which I was excited about! I'm finding more and more that I REALLY like risotto. Plus, this one has a very unique color!

Prep Time: 20 min
Cook Time: 30 min
Ready In: 50 min

Ingredients:

• 1 beet, peeled and chopped
  
• 2 cups loosely packed beet greens, chopped
• 2 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• 1 onion, minced
• 1 cup rice
• 8 ounces shredded Cheddar cheese
• salt and pepper to taste

Directions:

1. Start cooking rice following package instructions.
   
2. Bring the 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.
   

Serves: 6