Directions:
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
- When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
- While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
- Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
- Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
- Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.48 Kcal (1555 kJ) | ||
| Calories from fat | 59.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 10% | |
|---|---|---|---|
| Cholesterol | 4.25mg | 1% | |
| Sodium | 853.45mg | 36% | |
| Potassium | 521.03mg | 11% | |
| Total Carbs | 58.74g | 20% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 1.2mg | 6% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.42 Kcal (324 kJ) | ||
| Calories from fat | 12.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 10% | |
|---|---|---|---|
| Cholesterol | 0.89mg | 1% | |
| Sodium | 177.85mg | 36% | |
| Potassium | 108.58mg | 11% | |
| Total Carbs | 12.24g | 20% | |
| Sugars | 1.79g | 34% | |
| Dietary Fiber | 0.91g | 17% | |
| Protein | 2.08g | 20% | |
| Vitamin C | 1.4mg | 11% | |
| Iron | 0.2mg | 6% | |
| Calcium | 9.7mg | 5% | |
* 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
-
Garden Risotto
Fresh asparagus, trimmed and cut into 3/4-inch pieces and 10 more.. -
Ribollita - Tuscan Vegetable Soup
Fresh borlotti or cannellini beans (or 300g of dried borl... and 13 more.. -
Italian Wedding Soup
Chicken parts (whatever you like), Water, Onion, diced and 11 more.. -
Hearty Shrimp Risotto
Reduced-sodium chicken broth, Onion, finely chopped and 9 more.. -
Prawn and Mushroom Risotto
Reduced-sodium chicken broth, Icbinb, Chopped onion and 10 more.. -
Chicken Pea & Lemon Risotto
Sliced red onion, Olive oil, Arborio rice, White wine and 6 more.. -
Rapido Meatball Soup
Olive oil, Frozen chopped onions (about 6 oz) and 12 more.. -
Butternut Squash Risotto
Water, divided, Low-salt beef broth, Olive oil and 8 more.. -
Vegetable Bean Barley Soup
Onion, chopped, Dried basil, Dill weed, Canola oil and 11 more.. -
Tartiflette
Olive oil, Chopped white onion and 6 more.. -
Smoked Leg of Lamb
Olive oil, Wine vinegar, Dry white wine, Sea salt, Pepper and 5 more.. -
Low Fat Pea Soup With Quinoa
Water, Quinoa, rinsed, Onion, chopped, Olive oil and 5 more.. -
Chicken and Rice with Mushrooms
Boiling water, Dried porcini mushrooms (about 1/4 oz) and 10 more..
Also Try
-
Zinfandel Risotto with Roasted Beets and Walnuts
Baby or large red beets (about 3 lbs. if buying with gree... and 10 more.. -
-
-
-
-
Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto
Whole coriander seeds, Extra-virgin olive oil, divided and 19 more.. -
Spinach and Roasted Beet Salad with Ginger Vinaigrette
Beets, trimmed, Rice vinegar, Vegetable oil and 4 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
