Beet Risotto

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Yield

4 servings (serving size: 1 1/2 cups)

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup Arborio rice
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons finely chopped fresh rosemary
• 1/2 cup dry white wine
• 3 cups finely chopped peeled beets
• 1/2 cup water
• 1/4 teaspoon fine sea salt
• 1 (14 1/2-ounce) can vegetable broth
• 6 cups finely sliced Swiss chard
• 1/2 cup (2 ounces) crumbled goat cheese
• 1/4 cup chopped walnuts, toasted

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.