ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beet Risotto with Greens, Goat Cheese, and Walnuts

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 1/2 cups)
Before you sauté the onion, toast the walnuts in the Dutch oven until they're fragrant. Cooking the beets along with the rice renders a beautiful burgundy color.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup Arborio rice
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 cup dry white wine
  • 3 cups finely chopped peeled beets
  • 1/2 cup water
  • 1/4 teaspoon fine sea salt
  • 1 (14 1/2-ounce) can vegetable broth
  • 6 cups finely sliced Swiss chard
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 1/4 cup chopped walnuts, toasted

Nutrition Information

  • calories 412
  • caloriesfromfat 30 %
  • fat 13.7 g
  • satfat 4.9 g
  • monofat 4 g
  • polyfat 3.6 g
  • protein 14.1 g
  • carbohydrate 57.5 g
  • fiber 4.1 g
  • cholesterol 14 mg
  • iron 2.1 mg
  • sodium 611 mg
  • calcium 92 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

  2. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

  3. Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.