About this recipe: A recipe that uses a whole beetroot, the red and green parts. Beetroot is simmered with risotto rice, before being seasoned with Cheddar and Parmesan cheeses.
This recipe was good, but I wasn't blown away. I made the risotto up to the point of adding the cheese and felt it was the right consistency and the flavor of beets was really coming through. It definitely needed salt to bring out the flavor. I was hesitant to overwhelm the dish with the cheese so only used half. It tasted good, but ended up very cheddary tasting. I'd recommend if you like the beet flavor to add 1/4-1/2 the cheese in the original recipe and add some acid in the form of lemon juice or some green onion at the end. Otherwise, a great idea for risotto. Really like using the whole beet, greens and all. - 11 May 2009 (Review from Allrecipes US | Canada)
I chopped the beet and beet greens for this risotto. I used brown rice because I couldn't find the kind of rice called for. Very colorful and tasty! - 14 Feb 2009 (Review from Allrecipes US | Canada)
I did enjoy this however it wasn't amazing. The beet flavor was there but I don't know how well the beet and cheese complimented each other. Tasted like it was missing something. - 31 Jul 2011 (Review from Allrecipes US | Canada)