One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf
This vibrant beet and kale risotto is a feast for the eyes and the taste buds. The earthy sweetness of beets pairs perfectly with the hearty kale in this wholesome and satisfying dish. Flavored with aromatic rosemary and a hint of balsamic vinegar, this colorful risotto is a delightful twist on a classic recipe. Enjoy a comforting bowl of this flavorful and nutritious meal that is sure to brighten up your table.
— 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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