• prep: 30 min
  • cook: 2 hr
  • total: 2 hr 30 min
Print Save
  • servings:
  • Summary

    This risotto is a delicious way to add vibrant color — and a bit of Italy — to the normally muted Thanksgiving table.

    Ingredients

    • 3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
    • 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
    • 3 cups water
    • 1 small onion, finely chopped
    • 2 tablespoons olive oil
    • 2 cups Arborio rice (14 oz)
    • 1/2 cup dry white wine
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
    • Garnish: Parmigiano-Reggiano shavings, made with a vegetable peeler

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 293 % Daily Value *
    • Total Fat: 5 g 7.96%
    • Saturated Fat: 1 g 3.12%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 716 mg 29.84%
    • Calcium: 18 mg 1.77%
    • Potassium: 137 mg 3.91%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.88%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 52 g %
    • Dietary Fiber: 3 g 10.86%
    • Sugar: 0 g
    • Protein: 7 g
    • Alcohol: 2 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.02%
    • Vitamin C 0.93%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE