Beet and Cheese Risotto

I made this risotto for dinner last night with the kids, who stood beside me on their stools, enthralled with the pinkness of the beets and how quickly the rice turned red. Whether they liked it for the taste or because of their role in stirring the risotto, they licked their plates clean (Margot's hand in the picture at left).


INGREDIENTS (serves 4):

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 cheese (2 cups) - - we used the shredded Mozarella and Provolone we had in the fridge, but I'm sure anything from Cheddar to Parmesan works
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving

PREPARATION:

Place the beet in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.

In a medium saucepan, bring the water and vegetable broth to a simmer. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1 minute. 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. Add the cheese; season with salt and pepper. Cook, stirring until the risotto is creamy and thick, 3 minutes longer.

The recipe comes from Food and Wine and was apparently developed by a 6 year old... that's a lot of culinary wisdom at a young age!