Beet And Cheddar Risotto Recipe

Recipe By Slurrp

Beet and Cheddar Risotto is a vibrant and flavorful dish that combines the earthy sweetness of beets with the creamy richness of cheddar cheese. This vegetarian risotto is a perfect balance of flavors and textures, with the tender beet cubes adding a pop of color to the creamy rice. The dish is finished off with a sprinkle of fresh herbs, adding a touch of freshness to each bite.

5
13 Rating -
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Vegdiet
30minstotal
30m.total
Beet And Cheddar Risotto
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Ingredients for Beet And Cheddar Risotto Recipe

  • 1/2 Medium Beets, Peeled And Diced
  • 1/2 tablespoon Olive Oil
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 1/4 cup Grated Cheddar Cheese
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
536
calories per serving
21 g Fat38 g Protein44 g Carbs6 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    38g
  • Carbs
    44g
  • Fiber
    6g

MacroNutrients

  • Carbs
    44g
  • Protein
    38g
  • Fiber
    6g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    653mg
  • Iron
    8mg
  • Vitamin A
    1629mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    37mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    180mg
  • Manganese
    1mg
  • Phosphorus
    542mg
  • Selenium
    60mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp