Beet and Cheddar Risotto

• 1 medium 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 medium onion, minced
• 1 cup arborio rice
• 8 ounces shredded sharp cheddar cheese (2 cups)
• Salt and freshly ground pepper
• Freshly grated Parmigiano-Reggiano cheese, for serving

1. Place the beet in a food processor and pulse until finely chopped.
2. Add the beet greens and pulse until finely chopped.
3. In a medium saucepan, bring the water and vegetable broth to a simmer.
4. Heat the oil in a large saucepan.
5. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.
6. Add the rice and cook, stirring, for 2 minutes.
7. Stir in the beets and beet greens and cook for 1 minute.
8. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.
9. Add the cheddar; season with salt and pepper.
10. Cook, stirring until the risotto is creamy and thick, 3 minutes longer.
11. Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

beet, beet greens, water, vegetable broth, extravirgin olive oil, onion, arborio rice, cheddar cheese, salt, cheese

Taken from www.foodandwine.com/recipes/beet-and-cheddar-risotto (may not work)