Zinfandel Risotto with Roasted Beets and Walnuts recipes

Zinfandel Risotto with Roasted Beets and Walnuts recipes
12 Ingredients
  • 1 pound baby or large red beets (about 3 lbs. if buying with greens)
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 cup walnut halves
  • 2 cups Zinfandel or other fruity red wine
  • 1 qt. reduced-sodium vegetable broth
  • 1 small onion, chopped
  • 2 cups Carnaroli, Vialone Nano, or Arborio rice*
  • 2 tablespoons unsalted butter
  • 1 teaspoon freshly grated nutmeg
  • 1 cup grated parmigiano-reggiano cheese, divided
  • salt
  • ground black pepper
Nutrition
472
24% daily value
7 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

28% 18

Saturated

33% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

19% 56

Carbs (net)

- 51

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

19% 9

Cholesterol

8% 25

Sodium

35% 831

Calcium

14% 142

Magnesium

12% 49

Potassium

8% 395

Iron

20% 4

Zinc

15% 2

Phosphorus

27% 186

Vitamin A

8% 76

Vitamin C

5% 4

Thiamin (B1)

30% 0

Riboflavin (B2)

12% 0

Niacin (B3)

17% 3

Vitamin B6

17% 0

Folate equivalent (total)

76% 303

Folate (food)

- 84

Folic acid

- 129

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

9% 1

Vitamin K

8% 10
Comments
 
×