Risotto with Beet Greens and Leeks

Name: Risotto with Beet Greens and Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio or other short-grain rice; 710 milliliters coarsely chopped beet greens; 0 teaspoons black pepper; 59 milliliters dry white wine; 1 liters fat-free, less-sodium chicken broth; 473 milliliters thinly sliced leek (about 2 large); 6 lemon wedges; 1 Tbsp olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese

Need a gluten free side dish? Risotto with Beet Greens and Leeks could be a super recipe to try. One portion of this dish contains around 8g of protein, 5g of fat, and a total of 288 calories. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of arborio, wine, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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Broth

Equipment you will use

Sauce Pan

Heat oil in a large saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add leek; saut 4 minutes or until tender.

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Leek

Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Reduce heat to low; stir in greens.

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Greens

Rice

Wine

Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.

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Cheese