Directions:
- Bring stock to simmer on stove. Heat the butter in a wide pot, add onion, and cook over medium heat 3 minutes, stirring frequently.
- Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsley, the basil, grated beets, and the chard(or other greens).
- Add 2 cups stock, cover, and cook at a fast simmer until stock is absorbed.
- Begin adding the remaining stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach.
- Taste for salt, season with pepper, then stir in the lemon zest and juice to taste.
- Serve dusted with the Parmesan cheese and the remaining parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1814.37 Kcal (7596 kJ) | ||
| Calories from fat | 118.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Cholesterol | 33.9mg | 11% | |
| Sodium | 56115.34mg | 2338% | |
| Potassium | 623.64mg | 13% | |
| Total Carbs | 335.12g | 112% | |
| Sugars | 12.4g | 50% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 14.77g | 30% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.9mg | 16% | |
| Calcium | 202.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 264.25 Kcal (1106 kJ) | ||
| Calories from fat | 17.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 20% | |
|---|---|---|---|
| Cholesterol | 4.94mg | 11% | |
| Sodium | 8172.93mg | 2338% | |
| Potassium | 90.83mg | 13% | |
| Total Carbs | 48.81g | 112% | |
| Sugars | 1.81g | 50% | |
| Dietary Fiber | 0.99g | 27% | |
| Protein | 2.15g | 30% | |
| Vitamin C | 2.8mg | 32% | |
| Iron | 0.4mg | 16% | |
| Calcium | 29.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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