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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Beet Risotto with Greens, Goat Cheese, and Walnuts

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.

Cooking Light DECEMBER 2002

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

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.

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
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Beet Risotto with Greens, Goat Cheese, and Walnuts recipe

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