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Risotto with Beet Greens and Leeks

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.