Use shaved Parmesan in place of the goat cheese, if you like.
Recipe information
Total Time
35 minutes
Yield
Makes 6 first-course servings
Ingredients
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled
Preparation
Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.
Nutrition Per Serving
One serving contains the following: 291.00 Calories (kcal)
119.26% Calories from Fat (kcal)
13.25 (g) Fat
8.47 (g) Saturated Fat
31.95 (mg) Cholesterol
34.74 (g) Carbohydrates
3.12 (g) Dietary Fiber
5.35 (g) Total Sugars
31.62 (g) Net Carbs
8.67 (g) Protein
#### Nutritional analysis provided by Self
