Risotto with Beet Greens and Leeks

Cooking Light
Don't be surprised by the slightly pink color of this risotto. It's from the beet greens.
6 servings (serving size: about 3/4 cup)


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5 cups fat-free, less-sodium chicken broth
1 tablespoon olive oil
2 cups thinly sliced leek (about 2 large)
1 1/2 cups uncooked Arborio or other short-grain rice
1/4 cup dry white wine
3 cups coarsely chopped beet greens
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/8 teaspoon black pepper
6 lemon wedges


Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add leek; sauté 4 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Reduce heat to low; stir in greens. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper. Serve with lemon wedges.

Created date

June 2004

Nutritional Information

Calories 260
Caloriesfromfat 14 %
Fat 3.8 g
Satfat 1.2 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 8.3 g
Carbohydrate 46.4 g
Fiber 1.4 g
Cholesterol 3 mg
Iron 3.5 mg
Sodium 522 mg
Calcium 101 mg