Beet Risotto with Greens, Goat Cheese, and Walnuts

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

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Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 30%
  • Fat: 13.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3.6g
  • Protein: 14.1g
  • Carbohydrate: 57.5g
  • Fiber: 4.1g
  • Cholesterol: 14mg
  • Iron: 2.1mg
  • Sodium: 611mg
  • Calcium: 92mg

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

  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.
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