53297 rosy rice risotto with beets and kale Recipes

  • Rosy Rice Risotto With Beets And Kale
    butter, beets, peeled, cut into 1/2-inch cubes and
    6 More
    butter, beets, peeled, cut into 1/2-inch cubes, chopped white onion, arborio rice or medium grain white rice, vegetable broth (or chicken broth), balsamic vinegar, chopped kale (or baby spinach for a milder taste), freshly shaved parmesan cheese , to taste
    20 min, 8 ingredients
  • Beet & Kale Salad
    kale, beet, shredded (peeled if you like ) and
    12 More
    kale, beet, shredded (peeled if you like ), carrot, shredded, green onion, chopped, hemp seeds or 1/4 cup flax seed, red bell pepper, small dice, broccoli or 1/2 cup alfalfa sprout, olive oil (dressing), apple cider vinegar (dressing), tamari (dressing), tahini (dressing), garlic, minced (dressing), dried oregano (dressing), dried basil (dressing)
    20 min, 14 ingredients
  • Beet Risotto
    chicken broth, extra virgin olive oil, arborio rice and
    5 More
    chicken broth, extra virgin olive oil, arborio rice, red beets, peeled and cut into 1/2 inch cubes, onion, chopped, garlic, minced, dry red wine, salt and pepper
    30 min, 8 ingredients
  • Risotto With Italian Sausage
    italian sausage, casings removed, onions, chopped and
    5 More
    italian sausage, casings removed, onions, chopped, garlic cloves, chopped, grain rice (aborrio is the recommended rice for risotto), canned reduced-sodium chicken broth, grated parmesan cheese, fresh italian parsley, chopped
    30 min, 7 ingredients
  • Beet and Cheddar Risotto
    beet, peeled and quartered and
    9 More
    beet, peeled and quartered, loosely packed beet greens, stems trimmed, water, vegetable broth, extra-virgin olive oil, onion, minced, arborio rice, shredded sharp cheddar cheese, salt and pepper to taste, grated parmesan cheese
    50 min, 10 ingredients
  • Beet Risotto With Walnuts and Gorgonzola Cheese
    beet, unsalted chicken stock or 5 cups vegetable stock and
    7 More
    beet, unsalted chicken stock or 5 cups vegetable stock, sea salt, olive oil, unsalted butter, shallots, arborio rice, gorgonzola, walnuts
    35 min, 9 ingredients
  • Risotto Rice
    risotto rice, wild rice, olive oil and
    6 More
    risotto rice, wild rice, olive oil, onions, peeled and diced, fennel bulb, trimmed, finely sliced and cored, rice milk, baby corn, tomatoes, halved, fresh basil, chopped
    55 min, 9 ingredients
  • Rice with Beet Juice Rice with Beet Juice
    beets , scrubbed and trimmed, sugar, chicken stock and
    5 More
    beets , scrubbed and trimmed, sugar, chicken stock, unsalted butter, onion, finely chopped, garlic cloves, minced, grain white rice, italian parsley, leaves only, finely chopped, for garnish
    1 hour 20 min, 8 ingredients
  • Risotto With Kale and Gremolata Risotto With Kale and Gremolata
    olive oil, garlic cloves, minced, onion, diced and
    7 More
    olive oil, garlic cloves, minced, onion, diced, arborio rice, vegetable broth, salt, kale leaf, chopped fine, lemon zest, parsley, minced, pepper
    30 min, 10 ingredients
  • Rice Cooker   Risotto  With Carrots and Onions Rice Cooker Risotto With Carrots and Onions
    olive oil, butter, carrots, diced, onion, finely chopped and
    2 More
    olive oil, butter, carrots, diced, onion, finely chopped, arborio rice (risotto-style (arborio, italian rice or even calrose), chicken stock (or vegetable stock)
    45 min, 6 ingredients
  • Rice & Veggie Wrap With Tahini Dressing Rice & Veggie Wrap With Tahini Dressing
    flour tortillas (burrito size) and
    9 More
    flour tortillas (burrito size), cooked rice (use dirty rice from caribbean burritos for camping trip), carrots, chopped large, kale, chopped, head broccoli, cut in small florets, roasted sunflower seeds, lemon, juiced, tahini, garlic cloves, water (to thin)
    40 min, 10 ingredients
  • Risotto with Beet Greens and Roasted Beets Risotto with Beet Greens and Roasted Beets
    beets , roasted and
    9 More
    beets , roasted, beet greens , (1 bunch) stemmed and washed, chicken stock, extra virgin olive oil, onion, finely chopped, arborio rice, garlic, minced, red wine, parmesan cheese, grated, parsley, finely chopped
    10 ingredients
  • Beets andn Kale Creamy Tofu Dressing Beets andn Kale Creamy Tofu Dressing
    beets, silken tofu, lemon juice, anchovies minceed and
    4 More
    beets, silken tofu, lemon juice, anchovies minceed, extra virgin olive oil, kale leaves (or baby kale) thinly sliced, parmesan cheese grated, s & p to ta te
    8 ingredients
  • Risotto With Sausage And Cranberry Beans Risotto With Sausage And Cranberry Beans
    risotto with sausage and cranberry beans and
    16 More
    risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional
    1 hour , 17 ingredients
  • Rosy Beet and Potato Salad Rosy Beet and Potato Salad
    beets with greens, potatoes, garlic cloves, olive oil and
    2 More
    beets with greens, potatoes, garlic cloves, olive oil, lemon , juice of, salt and pepper, to taste
    45 min, 6 ingredients
  • Beet Risotto Beet Risotto
    beets, trimmed, water, bay leaf, unsalted butter and
    6 More
    beets, trimmed, water, bay leaf, unsalted butter, onion, chopped, orange zest, arborio rice, raspberry or lemon vinegar, sugar, low-fat sour cream (or nonfat yogurt that has been strained for 6+ hours)
    40 min, 10 ingredients
  • Kale with Roasted Beets and Bacon (Guy Fieri) Kale with Roasted Beets and Bacon (Guy Fieri)
    beets (about 14 oz), olive oil and
    5 More
    beets (about 14 oz), olive oil, kosher salt and freshly cracked black pepper, thick-cut applewood-smoked bacon slices (8 oz), diced, kale (about 1 1/2 lb), washed, stemmed and cut into 1-inch pieces, low-sodium chicken stock, apple cider vinegar
    1 hour 15 min, 7 ingredients
  • Silver Beet Ricotta and Feta Pie Silver Beet Ricotta and Feta Pie
    silver beet (kale or chard remove stalks and wash) and
    7 More
    silver beet (kale or chard remove stalks and wash), green onions (thinly sliced ), ricotta cheese (fresh crumbled ), feta cheese (crumbled ), lemon rind (finely grated zest), eggs (lightly beaten ), cheddar cheese (tasty grated ), flour tortillas
    25 min, 8 ingredients




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