Easy Beet Rapini Risotto

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 1/2 cup arborio rice
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 lb peeled and coarsely grated beets
  • 3 1/2 cups chicken stock
  • 3 1/2 cups vegetable stock
  • 2 cups coarsely chopped rapini
  • 1/3 cup grated Parmesan cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 909 mg
  • Protein 16 g
  • Calories 440.0
  • Total fat 8 g
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 74 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Beet Rapini Risotto

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