One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf
This vibrant beet and kale risotto is a colorful and nutritious twist on the classic Italian dish. The earthy sweetness of beets pairs beautifully with the hearty kale, creating a flavorful and satisfying meal. Cooked to creamy perfection with arborio rice, balsamic vinegar, and aromatic rosemary, this dish is sure to impress both your taste buds and your dinner guests. Enjoy a bowl of this nourishing risotto for a delightful and wholesome dining experience.
— Constant Cookbook
Ingredients
- 1 tsp olive oil
- 1/2 medium yellow onion, chopped
- 3/4 cups arborio rice
- 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 3/4 tsp McCormick's dried rosemary
- 1 medium beets, peeled & grated (about 1 cup)
- 2 kale leaves, finely chopped (about 1 cup)
- 2 cups vegetable broth
- 1/4 tsp ground pepper
- 6 tbsp grated Parmesan cheese
- Salt, to taste
Instructions
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onions and cook until they are tender, about 5 minutes.
- To the onions, add the rice, garlic, vinegar and rosemary. Stir, cooking, until the rice is coated, about 1 minute.
- Stir in the beets, kale and vegetable broth.
- Bring the mixture to a boil, then cover and reduce heat to medium-low.
- Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
- Season with salt and pepper. Serve. Optional: Top with Parmesan cheese or nutritional yeast.
Cook Time
36M
Prep Time
PT14M
Yield
Serves 6
Nutrition
- Serving Size: 0.5 Cup
- Calories: 111 kcal
- Carbohydrate Content: 23.1 g
- Protein Content: 3 g
- Fat Content: 0.9 g
- Saturated Fat Content: 0.1 g
- Sodium Content: 572.6 mg
- Fiber Content: 1.5 g
- Sugar Content: 3.2 g
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