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Beet Risotto
Source: Eating Well



Rating:
Prep Time: 45 minutes
Cook Time: 90 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Beet Risotto
5 tbsp  balsamic vinegar
1 tbsp  butter
0 1/4 tsp  salt
0 1/2 cup  grated Parmesan cheese
Directions
  1. Remove greens from beets; cut off and discard stems. Cut the greens crosswise into 1/2-inch strips; set aside. Scrub beets; place in a saucepan large enough to hold them in a single layer. Add broth and, if necessary, enough water to just cover them. Bring to a boil over high heat. Reduce heat to a gentle boil and cook until the tip of a sharp knife can be easily inserted into the beets, 30 to 45 minutes.
  2. Transfer the beets with a slotted spoon to a cutting board to cool. Measure the cooking liquid; either add water or reduce over high heat to get 6 cups total. Strain through a sieve lined with paper towels into a medium bowl. Slice off beet ends and slip off skins. (To avoid Lady Macbeth hands, wear rubber gloves or hold beets in a paper towel.) Cut the beets into 1/4-inch dice; transfer to a medium bowl and gently mix with 2 tablespoons vinegar. Set aside.
  3. Heat oil and butter in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add rice, increase heat to medium-high and cook, stirring constantly, until all the rice is opaque, about 1 minute. Add the remaining 3 tablespoons vinegar and 1 cup of the reserved beet-cooking liquid. Stir until almost all the liquid has been absorbed, adjusting the heat as necessary to maintain a simmer, about 4 minutes. Continue to add the beet broth, 1 cup at a time, stirring after each addition until all the liquid has been absorbed and adjusting the heat as necessary to maintain a simmer. dd the reserved beet greens to the rice along with the final cup of broth. Cook, stirring, until the greens are wilted, about 2 minutes. Add the reserved beets and continue stirring until all the liquid has been absorbed, about 2 minutes more. Season with salt and pepper. Serve with Parmesan cheese, if desired.

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