|1 tbsp||olive oil|
|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