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Risotto with Beet Greens and Roasted Beets Recipe

Looking for an easy Risotto With Beet Greens and Roasted Beets recipe? Learn how to make Risotto With Beet Greens and Roasted Beets using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Use vegetable stock for a vegetarian meal. Best to blanch the beet green before storing so they don't wilt in the fridge. Roasted beets will keep 5 days in the fridge. Fresh goat cheese is a good alternative to Parmesan for this recipe, but instead of adding it at the end, sprinkle it on before serving.

Recipe Ingredients for Risotto With Beet Greens and Roasted Beets

3/4 pound beets, roasted
150 g beet greens , (1 bunch) stemmed and washed
7 cups chicken stock
2 tbsp extra virgin olive oil
1/2 cup onion, finely chopped
1 1/2 cups Arborio rice
2 cloves garlic, minced
1/2 cup red wine
2 ounces Parmesan cheese, grated
2 tbsp parsley, finely chopped

Recipe Directions for Risotto With Beet Greens and Roasted Beets

  1. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.

  2. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.

  3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.

  4. Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.

  5. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn?t, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Categories

Rice, Vegetables, Main Dish, Italian

Nutrition Facts
Serving Size 687.1g
Amount Per Serving
Calories
473
Calories from Fat
112
% Daily Value*
Total Fat
12.4g
19%
Saturated Fat
3.7g
19%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
1712mg
71%
Potassium
709mg
20%
Total Carbohydrates
71.4g
24%
Dietary Fiber
5.4g
22%
Sugars
9.2g
Protein
14.0g
Vitamin A 53% Vitamin C 31%
Calcium 26% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in cholesterol
  • High in vitamin A
  •   Bad points
  • High in sodium
  • Contains alcohol
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