Week 4 - June 29th

Today's share includes (for a full share):

Cippolini onions

Scallions
Beets
Orange carrots
Mixed colored carrots
Swiss Chard
Collard Greens
1 head each of
Red romaine lettuce
Oakleaf lettuce
Green leaf lettuce

I know I recently saw a recipe calling for beets (beets are not my favorite, I'll admit) and went searching on Cooking Light's website. I receive this magazine every month and thought I may have seen the recipe there. Not sure if this is what I remember, but it sure is perfect for this week! Here is a risotto recipe that calls for beets and swiss chard! Also, if you have some leftover ginger from doing Asian stir fries the last couple of weeks, use the rest here! Serve with a salad and you are good to go!

Beet Risotto with Greens, Goat Cheese, and Walnuts

Before you sauté the onion, toast the walnuts in the Dutch oven until they're fragrant. Cooking the beets along with the rice renders a beautiful burgundy color.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• -- 2 teaspoons olive oil
• -- 1 cup chopped onion
• -- 1 cup Arborio rice
• -- 1 tablespoon minced peeled fresh ginger
• -- 2 teaspoons finely chopped fresh rosemary
• -- 1/2 cup dry white wine
• -- 3 cups finely chopped peeled beets
• -- 1/2 cup water
• -- 1/4 teaspoon fine sea salt
• -- 1 (14 1/2-ounce) can vegetable broth
• -- 6 cups finely sliced Swiss chard
• -- 1/2 cup (2 ounces) crumbled goat cheese
• -- 1/4 cup chopped walnuts, toasted

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.

Nutritional Information

Calories:

412 (30% from fat)

Fat:

13.7g (sat 4.9g,mono 4g,poly 3.6g)

Protein:

14.1g

Carbohydrate:

57.5g

Fiber:

4.1g

Cholesterol:

14mg

Iron:

2.1mg

Sodium:

611mg

Calcium:

92mg

Cooking Light, DECEMBER 2002