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Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 x onion, minced
- 2 clv garlic, chopped
- 1 1/2 c. arborio rice or possibly 1 1/2 c. another short grain Italian rice
- 1/2 c. white wine or possibly 1/2 c. chicken, stock
- 4 x peeled and coarsely grated beet
- 3 1/2 c. warm chicken stock or possibly 3 1/2 c. warm vegetable stock, coarsely
- 2 c. coarsely minced rapini
- 1/3 c. grated parmesan cheese
Direcciones
- In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 min or possibly till softened.
- Add in rice; cook, stirring, for 1 minute.
- Add in wine; cook, stirring, for 2 min or possibly till evaporated.
- Stir in beets and half of the stock; bring to boil.
- Reduce heat to medium-low; cover and simmer for 10 min or possibly till rice is almost tender and most of the liquid is absorbed.
- Stir in remaining stock and rapini; cook, covered, for 12 min or possibly till rice and rapini are tender and most of the liquid is absorbed.
- Stir in Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 58 | 15% |
| Total Fat 6.65g | 8% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 510mg | 21% |
| Potassium 544mg | 16% |
| Total Carbs 66.0g | 18% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.24g | 3% |
| Protein 12.12g | 19% |
