Beet Risotto with Greens, Goat Cheese, and Walnuts

Beet Risotto with Greens, Goat Cheese, and Walnuts Recipe
Randy Mayor; Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

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

Note:

December 2002
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