Directions:
- Sweat the onion in two thirds of the butter and the oil.
- Add the beet tops and mix well.
- Add the rice and toast for a few seconds.
- Sprinkle the wine and let it evaporate.
- Add stock, enough to cover the rice and simmer.
- Halfway through, add all the beet juice and continue simmering.
- Altogether this should take 16 to 18 minutes.
- Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy.
- When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy.
- Serve immediately topped with shaved parmigiano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1127.21 Kcal (4719 kJ) | ||
| Calories from fat | 197.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.94g | 34% | |
|---|---|---|---|
| Cholesterol | 49.52mg | 17% | |
| Sodium | 24869.04mg | 1036% | |
| Potassium | 97.99mg | 2% | |
| Total Carbs | 197.14g | 66% | |
| Sugars | 9.12g | 36% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 11.43g | 23% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 284.16 Kcal (1190 kJ) | ||
| Calories from fat | 49.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 34% | |
|---|---|---|---|
| Cholesterol | 12.48mg | 17% | |
| Sodium | 6269.24mg | 1036% | |
| Potassium | 24.7mg | 2% | |
| Total Carbs | 49.7g | 66% | |
| Sugars | 2.3g | 36% | |
| Dietary Fiber | 0.81g | 13% | |
| Protein | 2.88g | 23% | |
| Vitamin C | 0.7mg | 4% | |
| Calcium | 4.1mg | 2% | |
* 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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