Rosy Rice Risotto With Beets And Kale Recipe

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Ingredients:

Serving

1/4 cup (1/2 stick) butter
2 medium/large beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice
3 cups vegetable broth
1 tbsp balsamic vinegar
1 1/2 cups chopped kale (or baby spinach
freshly shaved parmesan cheese , to taste

Directions:

Melt butter in large saucepan over medium heat. Add beets and onion. Cover and cook until onion is soft. (about 5-8 mins).
Mix in rice. Add broth and vinegar. Increase heat and bring to boil. Reduce heat to medium low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 10-15 minutes. Stir in the chopped kale and cook only until greens have wilted. Season with salt and pepper.
When ready to serve, spoon into shallow bowls. Sprinkle with freshly shaved parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	291.66 Kcal (1221 kJ)
Calories from fat	61.52 Kcal
		% Daily Value*
Total Fat	6.84g	11%
Cholesterol	11.35mg	4%
Sodium	676.88mg	28%
Potassium	426.7mg	9%
Total Carbs	49.03g	16%
Sugars	6.37g	25%
Dietary Fiber	3.24g	13%
Protein	6.88g	14%
Vitamin C	26.7mg	45%
Vitamin A	0.2mg	7%
Iron	1.7mg	9%
Calcium	57.8mg	6%

Amount Per 100 g
Calories	114.87 Kcal (481 kJ)
Calories from fat	24.23 Kcal
		% Daily Value*
Total Fat	2.69g	11%
Cholesterol	4.47mg	4%
Sodium	266.6mg	28%
Potassium	168.06mg	9%
Total Carbs	19.31g	16%
Sugars	2.51g	25%
Dietary Fiber	1.28g	13%
Protein	2.71g	14%
Vitamin C	10.5mg	45%
Vitamin A	0.1mg	7%
Iron	0.7mg	9%
Calcium	22.8mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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