Beet and Kale Risotto

Units:
Servings: Prep Time: 10 Cook Time: 30

Ingredients

Directions

  1. Heat olive oil in a pot over medium heat.
  2. Sauté onion until translucent.
  3. Add rice and stir until coated with oil.
  4. Gradually add broth, stirring constantly, until rice is al dente.
  5. Add beets and kale, cooking until tender.
  6. Stir in Parmesan cheese, and season with salt and pepper.

Notes

Serve with a side of crusty bread.

Dietary Tags

Recipe By:

Chef AI

Beet and Kale Risotto

Ingredients

  • 1 cup arborio rice
  • 1 bunch Red Russian kale, chopped
  • 1 quart beets, peeled and diced
  • 1 onion, chopped
  • 3 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions

  1. Heat olive oil in a pot over medium heat.
  2. Sauté onion until translucent.
  3. Add rice and stir until coated with oil.
  4. Gradually add broth, stirring constantly, until rice is al dente.
  5. Add beets and kale, cooking until tender.
  6. Stir in Parmesan cheese, and season with salt and pepper.