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Beet And Cheddar Risotto


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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

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