One-Pot Cheesy Beet Rice


Serves 6

2 tablespoons butter

2 garlic cloves, minced

2 cups vegetable broth

1 cup rice (I used arborio)

1 small beet, peeled and finely grated (should yield about 2 cups)

¾ cup freshly grated Parmesan cheese

¼ cup grated shredded cheddar cheese

1 tablespoon chopped fresh parsley

¼ teaspoon dried tarragon (optional but highly recommended)

Ground black pepper to taste


In a large saucepan, melt butter over low heat.

Add minced garlic and sauté for about 4 minutes, until fragrant. Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary.)

Stir in vegetable broth and rice. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 13 minutes.

Add shredded beet, give a good stir, and cook for further 3 to 5 minutes, or until the rice is cooked through.

Remove from the heat, add Parmesan and cheddar and give a good stir.

Cover and let stand 3 to 4 minutes.

Take a taste and adjust seasoning as needed. Sprinkle with parsley and tarragon and serve immediately!