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.
Ingredients
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1 large beet (about 8 oz.) or one 14-1/2-oz. can sliced beets, drained
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2 14-oz. cans reduced-sodium chicken broth
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1 cup water
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1-1/2 cups Arborio rice or medium-grain white rice
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1 medium onion, finely chopped (1/2 cup)
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2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
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1 Tbsp. olive oil
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1/2 tsp. 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 1/4-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 information
Calories 177, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 16 mg, Sodium 444 mg, Carbohydrate 23 g, Total Sugar 2 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin C 3%, Calcium 15%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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