Easy Beet Rapini Risotto
This recipe makes 4 servings servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 440 |
| pro | 16 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 74 g |
| fibre | 4 g |
| chol | 7 mg |
| sodium | 909 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 16 |
| vit A | 11 |
| vit C | 23 |
| folate | 38 |
Vibrantly coloured by beets, this version of the traditional rice dish needs hardly any stirring. Rapini, a leafy, green vegetable related to both the cabbage and turnip families, adds a touch of its sharp flavour and colour.
Ingredients
Preparation
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened.
Add rice; cook, stirring, for 1 minute. Add wine; cook, stirring, for 2 minutes or until evaporated. Stir in beets and half of the stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until rice is almost tender and most of the liquid absorbed.
Stir in remaining stock and rapini; cook, covered, for 12 minutes or until rice and rapini are tender and most of the liquid is absorbed. Stir in Parmesan cheese.
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