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No-Stir Oven Risotto and Heart-Shape Beets
Ingredients
-
1
large beet (about 8 oz.) or one 14-1/2-oz. can sliced beets, drained
-
2
14 ounce can reduced-sodium chicken broth
-
1
cup water
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1 1/2
cups Arborio rice or medium-grain white rice
-
1
medium onion, finely chopped (1/2 cup)
-
2
tablespoons snipped fresh oregano or 2 tsp. dried oregano, crushed
-
1
tablespoon olive oil
-
1/2
teaspoon salt
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1
cup finely shredded Gruyere cheese or Swiss cheese (4 oz.)
Directions
1. Wash and trim beet (do not peel). Cook, covered, in lightly salted boiling water for 35 to 45 minutes or until tender. Drain and cool slightly. Slip skin off beet and slice into 14-inch slices. Using a 1-1/2-inch heart-shape cookie cutter, cut beet slices into hearts if desired.
2. Meanwhile, preheat oven to 350 degrees F. In a medium saucepan combine broth and water. Bring to boiling. In a 2-quart souffle or casserole dish combine broth mixture, rice, onion, oregano, oil, and salt. Bake, covered, about 40 minutes or until rice is tender. Stir in cheese.
3. Top risotto with beets. Return to oven and bake, uncovered, 5 minutes more. Makes 8 side-dish servings.
Nutrition Facts
(No-Stir Oven Risotto and Heart-Shape Beets)
- Servings Per Recipe 8,
- Calories 177,
- Protein (gm) 8,
- Carbohydrate (gm) 23,
- Fat, total (gm) 6,
- Cholesterol (mg) 16,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 2,
- Vitamin A (IU) 146,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 444,
- Potassium (mg) 85,
- Calcium (DV %) 151,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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