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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sweat the onion in two thirds of the butter and the oil. | 2. Add the beet tops and mix well. | 3. Add the rice and toast for a few seconds. | 4. Sprinkle the wine and let it evaporate. | 5. Add stock, enough to cover the rice and simmer. | 6. Halfway through, add all the beet juice and continue simmering. | 7. Altogether this should take 16 to 18 minutes. | 8. Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy. | 9. When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy. | 10. Serve immediately topped with shaved parmigiano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1			678.95	141.0625	13.949000000000002	5.92
white onion	4	ounces	chopped	45.3592	10.5914	1.2474	0.1134
red beet juice	2	cups		-	-	-	-
red beet	1	bunch	chopped	-	-	-	-
garlic	4	cloves	sliced	17.88	3.9672	0.7632	0.06
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
white wine	4	ounces		92.9863	2.9483	0.0794	0.0
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
parmigiano	4	tablespoons	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.