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.

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

Calories:

412 (30% from fat)

Fat:

13.7g (sat 4.9g,mono 4g,poly 3.6g)

Protein:

14.1g

Carbohydrate:

57.5g

Fiber:

4.1g

Cholesterol:

14mg

Iron:

2.1mg

Sodium:

611mg

Calcium:

92mg