Directions:
- Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.
- One serving contains the following: 291.00 Calories (kcal), 119.26% Calories from Fat (kcal), 13.25 (g) Fat,, 8.47 (g) Saturated Fat, 31.95 (mg) Cholesterol, 34.74 (g) Carbohydrates, 3.12 (g) Dietary Fiber, 5.35 (g) Total Sugars, 31.62 (g) Net Carbs, 8.67 (g) Protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.2 Kcal (1098 kJ) | ||
| Calories from fat | 82.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Cholesterol | 13.8mg | 5% | |
| Sodium | 1029.67mg | 43% | |
| Potassium | 149.65mg | 3% | |
| Total Carbs | 34.37g | 11% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 7.6g | 15% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.37 Kcal (403 kJ) | ||
| Calories from fat | 30.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 14% | |
|---|---|---|---|
| Cholesterol | 5.07mg | 5% | |
| Sodium | 378.44mg | 43% | |
| Potassium | 55mg | 3% | |
| Total Carbs | 12.63g | 11% | |
| Sugars | 0.98g | 11% | |
| Dietary Fiber | 1.13g | 12% | |
| Protein | 2.79g | 15% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 0.5mg | 8% | |
| Calcium | 19.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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