Rosy Rice Risotto With Beets And Kale |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A beautiful, bright red risotto. Healthy and delicious! I call this Barbie Rice for my neice as it takes on a deep pinky-red colour. She always ask me to make it now. :-) A great way to sneak some greens in with a normally very heavy, starchy dish. Read more . The flavours are earthy and buttery. Yum yum. Adapted from an Epicurious recipe. Ingredients:
1/4 cup (1/2 stick) butter |
2 medium/large 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 vegetable broth (or chicken broth) |
1 tbsp balsamic vinegar |
1 1/2 cups chopped kale (or baby spinach for a milder taste) |
freshly shaved parmesan cheese, to taste |
Directions:
1. Melt butter in large saucepan over medium heat. Add beets and onion. Cover and cook until onion is soft. (about 5-8 mins).
2. Mix in rice. Add broth and vinegar. Increase heat and bring to boil. Reduce heat to medium low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 10-15 minutes. Stir in the chopped kale and cook only until greens have wilted. Season with salt and pepper.
3. When ready to serve, spoon into shallow bowls. Sprinkle with freshly shaved parmesan cheese.
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