Ingredients
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 |
Directions
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