No-Stir Oven Risotto and Heart-Shape Beets

Enjoy the sight and taste of a big bowl of creamy risotto lavished with cheese and topped with heart-shape beets for Valentine's Day.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 45 mins 350°F
  • Cook: 35 mins

No-Stir Oven Risotto and Heart-Shape Beets

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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.
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Nutrition Facts (No-Stir Oven Risotto and Heart-Shape Beets)

  • Per serving:
  • 177 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 3 g monounsaturated fat ),
  • 16 mg chol. ,
  • 444 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 8 g pro.
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