Directions:
- Preheat oven to 450°F.
- Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets carefully and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.
- Wash beet greens well and drain. Remove and discard stems from leaves. Chop enough leaves to measure 2 1/2 cups and chop remaining beets.
- Bring beet broth to a simmer and keep warm.
- In a large heavy saucepan cook onion, gingerroot, and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minutes. Add wine and cook, stirring, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in chopped beets and beet leaves and continue simmering and adding broth in same manner until rice is tender but still al dente, about 18 minutes. Stir in 1/4 cup Parmesan and salt and pepper to taste.
- Serve risotto sprinkled with remaining Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 469.79 Kcal (1967 kJ) | ||
| Calories from fat | 115.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.87g | 20% | |
|---|---|---|---|
| Cholesterol | 33.9mg | 11% | |
| Sodium | 394.79mg | 16% | |
| Potassium | 810.55mg | 17% | |
| Total Carbs | 67.19g | 22% | |
| Sugars | 17.01g | 68% | |
| Dietary Fiber | 7.79g | 31% | |
| Protein | 13.84g | 28% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 14% | |
| Calcium | 206mg | 21% | |
| Amount Per 100 g | |||
| Calories | 87.66 Kcal (367 kJ) | ||
| Calories from fat | 21.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 20% | |
|---|---|---|---|
| Cholesterol | 6.33mg | 11% | |
| Sodium | 73.66mg | 16% | |
| Potassium | 151.24mg | 17% | |
| Total Carbs | 12.54g | 22% | |
| Sugars | 3.17g | 68% | |
| Dietary Fiber | 1.45g | 31% | |
| Protein | 2.58g | 28% | |
| Vitamin C | 2.5mg | 22% | |
| Iron | 0.5mg | 14% | |
| Calcium | 38.4mg | 21% | |
* 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.
Try this similar recipes
-
Butternut Squash Risotto
Butternut squash (about 1 1/2 lb), Chicken broth, Water and 8 more.. -
Vegetable Risotto
Chopped onion, Minced garlic, Butter, cubed and 9 more.. -
Veggie Risotto
Chopped onion, Minced garlic, Butter, cubed and 9 more.. -
Spicy Lemon Chicken Risotto
Onion, finely chopped, Minced garlic, Olive oil and 17 more.. -
Creamy Quinoa Mushroom Risotto
Boiling water, Mixed dried mushrooms and 11 more.. -
Cheese & Onion Focaccia
Water, Olive oil, Salt, Bread flour, Sugar and 6 more.. -
Baked Clam Dip
Onion, minced, Garlic cloves, minced and 8 more.. -
Southwest Risotto
Onion, chopped, Garlic cloves, crushed, Butter , mellted and 9 more.. -
Mussels Mariniere
Onion, minced, Garlic clove, minced, Butter, Mussels and 6 more.. -
Sun-Dried Tomato Chicken
Chopped onion, Garlic clove, minced, Butter and 8 more.. -
Onion Bread
Water, Chopped onion and 7 more.. -
Langostino Risotto With Seared Scallops
Bacon, Sea scallops and 14 more..
Also Try
-
-
-
-
-
Ginger Cake with Crystallized Ginger Frosting
All purpose flour, Ground ginger, Ground cinnamon and 14 more.. -
-
-
-
Fennel, Beet and Orange Salad with Olives
Beets, trimmed, Grated orange peel, Dijon mustard and 6 more.. -
Warm Goat Cheese, Beet and Arugula Sandwiches
Balsamic vinegar, Dijon mustard, Olive oil and 5 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
