Easy Beet Rapini Risotto
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.
Servings: 4
Ingredients:
| 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% |
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1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
1-1/2 cups (375 mL) Arborio or other short-grain Italian rice
1/2 cup (125 mL) white wine or chicken stock
4 beets (1 lb/500 g), peeled and coarsely grated
3-1/2 cups (875 mL) hot chicken or vegetable stock
2 cups (500 mL) coarsely chopped rapini
1/3 cup (75 mL) grated Parmesan cheese
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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