Easy Beet Rapini Risotto

Side Dishes.

Easy Beet Rapini Risotto


Quantity Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups Arborio or other short-grain rice
1/2 cup white wine or chicken stock
4 beets, peeled and coarsely grated
3 1/2 cups hot chicken or vegetable stock
2 cups coarsely chopped rapini
1/3 cup grated Parmesan cheese


In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened.

Add rice; cook, stirring, for 1 minute. Add wine; cook, stirring, for 2 minutes or until evaporated. Stir in beets and half of the stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until rice is almost tender and most of the liquid absorbed.

Stir in remaining stock and rapini; cook, covered, for 12 minutes or until rice and rapini are tender and most of the liquid is absorbed. Stir in Parmesan cheese.

Nutrient analysis: 404 calories; 16 g protein; 8 g fat; 74 g carb; 4 g fibre; 909 mg sodium

Source: www.canadianliving.com