Archive for the 'Walnuts' Category

Beet Risotto with Greens, Goat Cheese, and Walnuts

Posted on Aug. 21st 2010 No Comments »

Before you saute the onion, toast the walnuts in the Dutch oven until they’re fragrant. Cooking the beets along with the rice renders a beautiful burgundy color.

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup Arborio rice
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 cup dry white wine
  • 3 cups finely chopped peeled beets
  • 1/2 cup water
  • 1/4 teaspoon fine sea salt
  • 1 (14 1/2-ounce) can vegetable broth
  • 6 cups finely sliced Swiss chard
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 1/4 cup chopped walnuts, toasted

Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, giner, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

Add beets, water, salt and broth; bring to boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.

Serves 4

CALORIES 412 (30% from fat); FAT 13.7 (sat 4.9g, mono 4g, poly 3.6g); IRON 2.1mg; CHOLESTEROL 14mg; CALCIUM 92mg; CARBOHYDRATE 57.5g; SODIUM 611mg; PROTEIN 14.1g; FIBER 4.1g

Source: Cooking Light, December 2002

Posted by poppa-d | in Beets, Goat Cheese, Onion, Recipe, Walnuts