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)
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




