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Ingredients

How to make it

  • Melt butter in large saucepan over medium heat. Add beets and onion. Cover and cook until onion is soft. (about 5-8 mins).
  • Mix in rice. Add broth and vinegar. Increase heat and bring to boil. Reduce heat to medium low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 10-15 minutes. Stir in the chopped kale and cook only until greens have wilted. Season with salt and pepper.
  • When ready to serve, spoon into shallow bowls. Sprinkle with freshly shaved parmesan cheese.
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Reviews & Comments 5

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    " It was excellent "
    juels ate it and said...
    Very beautiful dish! Love beets and kale, and this is a great way to incorporate them! Added to the"crazy about greens" group.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Love the contrasting colors of this recipe arn't they great.
    Thank you so much for posting
    Five forks
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    " It was excellent "
    lacrenshaw ate it and said...
    Mmmmmmmm... I'm with tink. I LOVE rice of any kind but especially risotto. It does look to be a beautiful color. Thanks and five, grumble!
    Lorraine
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    " It was excellent "
    momo_55grandma ate it and said...
    wow wonderful flavor and great picture thanks Grumblebee delicous
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    WOW THATS A GORGEOUS COLOR I LOVE RISOTTO'S THANK YOU SO MUCH
    FIVE PLUS .............

    TINK
    Was this review helpful? Yes Flag

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