Beet Risotto with Roasted Asparagus and Ricotta Salata

EVERYDAY WITH RACHAEL RAY
11Ingredients
30Minutes
620Calories

Ingredients

US|METRIC
  • 6 cups vegetable broth
  • 5 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 cups arborio rice
  • 2 golden beets (or baseball-size red, peeled and cut into 1/2-inch cubes)
  • 1 red onion (or small yellow, chopped)
  • 3 cloves garlic (finely chopped)
  • 1/2 cup dry red wine (if using red beets or dry white wine if using golden beets)
  • salt
  • freshly ground pepper
  • 1 pound fresh asparagus (trimmed and cut on a diagonal into 1-inch pieces)
  • 1/2 pound ricotta salata cheese (crumbled)
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    NutritionView More

    620Calories
    Sodium70% DV1690mg
    Fat38% DV25g
    Protein29% DV15g
    Carbs26% DV79g
    Fiber28% DV7g
    Calories620Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol30mg10%
    Sodium1690mg70%
    Potassium600mg17%
    Protein15g29%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate79g26%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A40%
    Vitamin C20%
    Calcium20%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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